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A simple, comforting Maharashtrian meal of plain lentil stew (Varan) served over steamed rice (Bhat). Seasoned with turmeric and asafoetida, it's a wholesome and soulful dish, often considered the ultimate comfort food in Marathi households.
Pressure Cook Dal and Rice (Pot-in-Pot Method)
Prepare the Varan
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A simple, comforting Maharashtrian meal of plain lentil stew (Varan) served over steamed rice (Bhat). Seasoned with turmeric and asafoetida, it's a wholesome and soulful dish, often considered the ultimate comfort food in Marathi households.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 468.7 calories per serving with 14.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
Add 1-2 pieces of dried kokum while cooking the dal for a subtle tangy flavor, which is common in the Konkan region of Maharashtra.
To the tempering, add 1-2 chopped green chilies and 1-2 cloves of minced garlic for a spicier, more pungent version of varan.
For a more festive flavor, add 1 teaspoon of Maharashtrian Goda Masala to the simmering dal along with the salt and jaggery.
Toor dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function. It's a great protein source for vegetarians and vegans.
The simple preparation with minimal spices like turmeric and hing makes Varan Bhat very light on the stomach and easy to digest, making it ideal comfort food, especially when recovering from illness.
The combination of complex carbohydrates from rice and protein from dal provides a steady release of energy, keeping you full and energized for longer periods.
Lentils are high in dietary fiber, which aids in digestion, promotes gut health, and can help in managing blood sugar levels and cholesterol.
Yes, Varan Bhat is considered a very healthy and balanced meal. The toor dal is an excellent source of plant-based protein and dietary fiber, while rice provides essential carbohydrates for energy. It is minimally spiced, low in fat, and easy to digest, making it suitable for all ages.
One serving of Varan Bhat (approximately 410g) contains around 500-550 calories. The exact count can vary based on the amount of ghee used and the specific types of dal and rice.
Absolutely. You can cook the soaked dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Cook the rice separately in another pot.
Varan Bhat is a complete meal on its own, but it pairs wonderfully with a dollop of ghee, a squeeze of lime, mango pickle (lonche), roasted papad, and a simple vegetable side dish like Batatyachi Bhaji (potato stir-fry).
While traditional Varan is made with toor dal (split pigeon peas), you can also make it with masoor dal (red lentils) or moong dal (split yellow lentils). Moong dal is even lighter on the stomach and cooks faster.