Varan Bhath topped with ghee is an alltime favourite in Maharashtrian cuisine. An equally delicious varan with a mild variation is jeera khobrya che varan. Jeera Khobrya che Varan is a delicious traditional dal prepared from tuvar (split pigeon peas) dal to which a ground paste of cumin seeds, coconut is added. Simple and easy to make this dal makes a great accompaniment with rice and shallow fried fritters.
- 1/2 cup tuvar dal (split pigeon peas) rinsed and soaked in water for an hour
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida
- 1/8 to 1/4th tsp turmeric powder + 2 pinches turmeric powder to be added while cooking the dal
- 1/2 tsp oil to be added while cooking the dal
- 11/2 tbsp freshly scraped coconut
- Salt to taste
- Pressure cook toor dal along with two pinches of turmeric powder, 1/2tsp oil and a pinch of asafoetida till pressure is released four times (three whistles). Once the pressure settles down remove the dal and mash it well and keep it aside.
- Grind freshly scraped coconut, cumin seeds to a smooth paste adding little water and keep aside.
- In a deep pan add cooked and mashed dal, turmeric powder, asafoetida and water to get the desired consistency, heat it and bring to a boil. Add ground coconut paste and salt, stir well and bring to a boil. Add ghee, stir well and bring to a boil.
- Serve piping hot varan with steaming hot rice and vangyache/ batatyache kaap.
- 1/2 cup soaked dal gives 1 1/2 cup cooked dal.
- Adding 2 pinches of turmeric powder while cooking the dal, brightens the colour of the dal and adding 1/2 tsp oil prevents the dal from foaming/minimizes foaming.