Varan Bhaat
A comforting and wholesome Maharashtrian staple of simple, unspiced lentil soup (Varan) served with steamed rice (Bhaat). It's the ultimate soul food, often topped with ghee and a squeeze of lime.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Dal and Rice
- b.Rinse the toor dal under running water 3-4 times, until the water runs clear.
- c.Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.
- d.While the dal is soaking, rinse the rice thoroughly and set it aside.
- 2
Step 2
- a.Pressure Cook Dal and Rice Together
- b.Drain the soaked dal. Add it to a pressure cooker along with 3 cups of fresh water, turmeric powder, and asafoetida.
- c.In a separate, smaller container that fits inside your cooker, combine the rinsed rice with 3 cups of water.
- d.Place a trivet or stand inside the pressure cooker over the dal. Place the rice container on top of the trivet.
- e.Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
- f.Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
- 3
Step 3
- a.Finish the Varan
- b.Once the pressure has fully released, carefully open the cooker. Remove the container with the cooked rice and set it aside.
- c.Using a whisk or a traditional wooden churner (ravi), mash the cooked dal directly in the cooker until it is completely smooth and creamy. For an extra smooth texture, you can use an immersion blender.
- d.Place the cooker back on low heat. Add salt and the optional jaggery. Stir until well combined.
- e.Check the consistency. If the varan is too thick, add 1/2 to 1 cup of hot water and stir until you reach a flowing, soupy consistency. Simmer for 2-3 minutes for the flavors to meld.
- 4
Step 4
- a.Serve Hot
- b.Fluff the cooked rice (bhaat) gently with a fork.
- c.To serve, place a generous portion of hot steamed rice in a bowl or on a plate.
- d.Pour the hot varan over the rice.
- e.Top with a teaspoon of ghee and serve immediately with a lemon wedge on the side for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial for a soft, creamy texture and faster cooking.
- 2Always use hot water to adjust the consistency of the varan; cold water can cause it to separate.
- 3Do not skip the asafoetida (hing); it adds the signature aroma and aids in digestion.
- 4For the most authentic taste, use Ambemohar rice, a fragrant short-grain rice from Maharashtra.
- 5If preparing for a religious offering (naivedya), salt is traditionally omitted during cooking and added by individuals while eating.
Adapt it for your goals.
Phodnicha Varan (Tempered Varan)
Heat 1 tbsp of ghee in a small pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida, and 1-2 slit green chilies. Once they splutter, pour this tempering over the finished varan.
Tomato VaranTomato Varan
Add one finely chopped tomato to the pressure cooker along with the dal for a slightly tangy flavor.
Garlic VaranGarlic Varan
Add 2-3 crushed garlic cloves to the dal before pressure cooking for a mild garlic aroma and taste.
With KokumWith Kokum
Add 2-3 pieces of dried kokum while simmering the dal for a unique sour taste, which is common in the Konkan region of Maharashtra.
Why this is on our healthy list.
Excellent Source of Protein
Toor dal is rich in plant-based protein, which is essential for muscle repair, growth, and overall body function. When combined with rice, it forms a complete protein source.
Easy to Digest
The simple, minimally spiced preparation makes Varan Bhaat very light on the stomach and easy to digest. It's often recommended as a recovery food after illness.
Provides Sustained Energy
The combination of complex carbohydrates from rice and protein and fiber from dal ensures a slow release of energy, keeping you full and energetic for longer.
Naturally Gluten-Free
This dish is made from naturally gluten-free ingredients (lentils and rice), making it a safe and wholesome option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Varan is the simplest form of dal from Maharashtrian cuisine. It is traditionally made without onions, garlic, tomatoes, or an elaborate tempering (tadka), focusing on the pure flavor of the lentils, enhanced only by turmeric, asafoetida, and ghee.