Varan Bhat

Name: Varan Bhat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 0.75 cup toor dal (washed and soaked for 20 minutes); 2.5 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.25 tsp salt (for dal); 0.5 tsp jaggery (grated, optional but traditional); 2 tsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 6 pcs curry leaves (fresh); 1 pcs green chili (slit lengthwise); 1.5 cup basmati rice (washed and soaked for 15 minutes); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

7/10

A simple, soul-warming Maharashtrian comfort meal of steamed rice topped with creamy, mildly spiced toor dal. The dal is cooked until silky smooth, then finished with a fragrant ghee tadka of mustard seeds, cumin, and hing. Light yet satisfying, this everyday staple is pure nostalgia in a bowl.

PREP

10m

COOK

25m

SERVES

EACH SERVING CONSISTS OF APPROXIMATELY 1 CUP OF BHAT (RICE) AND 0.5-0.75 CUP OF VARAN (DAL).

407 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the dal and rice.
1.Wash toor dal in 2-3 changes of water until water runs clear.
2.Soak dal in fresh water for 20 minutes.
3.Wash basmati rice separately and soak in water for 15 minutes, then drain.
TIPSoaking dal helps it cook faster and creamier.
pressure cook · ~15 min
Pressure cook the dal.
1.Drain soaked dal and transfer to pressure cooker.
2.Add 2.5 cups water, turmeric powder, salt, and jaggery.
3.Close lid and pressure cook on medium heat for 4-5 whistles.
4.Let pressure release naturally. Open lid and whisk dal until smooth.
TIPNatural release is key — the dal continues cooking and gets creamier.
steam · ~16 min
Cook the rice.
1.In a pot, bring 2.75 cups water to a boil with a pinch of salt.
2.Add drained rice and cook uncovered on medium heat until water is mostly absorbed (about 8 minutes).
3.Cover with a tight lid, reduce heat to low, and steam for 7-8 minutes until fluffy.
4.Remove from heat and let it rest covered for 5 minutes.
TIPA tight-fitting lid is essential for fluffy rice — no peeking while steaming.
temper · ~2 min
Make the tadka for the dal.
1.Heat ghee in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds, asafoetida, curry leaves, and slit green chili.
4.Sauté for 15-20 seconds until fragrant, then pour the tadka over the whisked dal.
TIPPour the tadka hot over the dal — the sizzle releases aromas into the dish.
simmer · ~4 min
Simmer the dal to the right consistency.
1.Stir the tadka into the dal and mix well.
2.If dal is too thick, add a splash of hot water and stir.
3.Simmer on low heat for 3-4 minutes until the dal reaches a smooth, pouring consistency.
TIPVaran should be thinner than regular dal — it pours over rice, not sits on top.
assemble
Assemble the Varan Bhat.
Spoon fluffy steamed rice into serving bowls. Ladle generous amounts of hot varan over the rice. The dal should pool slightly around the rice.
garnish
Garnish with coriander and serve immediately.
Sprinkle fresh chopped coriander leaves on top. Serve hot with a wedge of lemon and a dollop of ghee on the side if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak toor dal for at least 20 minutes to ensure it cooks into a silky, creamy consistency.
2
Let the pressure release naturally after cooking dal — this builds extra creaminess without extra effort.
3
Whisk the cooked dal vigorously while it's still hot to break down any lumps for a smooth varan.
4
For fluffy rice, use a tight-fitting lid and absolutely no peeking during the steaming phase.
5
Make the tadka just before serving so the ghee and spices are hot and fragrant when poured over the dal.
6
Varan should be slightly thinner than typical dal — it is meant to pour over rice, not sit on top.

RECIPE VARIATIONS