Varan Bhath is comfort food for Goans and Maharashtians , just as a Sambhar is to a South Indian or a Kadhi Chawal to a North Indian. No onion or garlic is used in the preparation as it one of the items that is offered to Lord Ganesha during Ganesh Chaturthi. Varan is served over hot rice with a dollop of ghee.
- 200 gms Toor dal/split Pigeon peas
- 6 tbsps grated coconut
- 1/4 tsp Haldi /turmeric powder
- 3 green chillies
- 3 sprigs curry leaves
- 1 heaped tsp Jeera/ Cumin seeds
- 1 level tsp mustard
- 3 tbsps Ghee/clarified butter
Wash and pressure cook Toor dal. Mash it well. Grind the coconut and Haldi to a smooth paste. Add the paste to the mashed Dal. Add salt as required along with two glasses of water. The consistency of Varan should neither be too thick nor thin. Slit the green chillies. Heat Ghee. Drop in the mustard and after it splutters add the jeera. Toss. Tip in the slit green chillies and curry leaves. Toss and pour the seasoning into the boiling Varan. Keep aside for a few minutes for the flavours to infuse.
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