Varan is a simple and comforting Maharashtrian dal recipe made with toor dal and other basic ingredients like turmeric, green chillies, tomato and onion. It tastes so light and delicious with mild flavours. It is easy to digest, quick to prepare and a perfect recipe for everyday meals. Serve with hot steamed rice, roti or paratha with a dollop of ghee.
Varan Recipe
I love to eat non vegetarian dishes, but most of the time it will be vegetarian. Do you know that you can go more adventurous with vegetarian dishes than any other food. Specially with dals. You could make it in hundred ways.
The dals which you use are same but the taste differs with the ingredients you put in. This recipe comes straight from Maharashtra and it is so simple to make. So here you go for the step by step recipe with pictures.
About Varan Recipe
Varan means "plain cooked dal". It is made using toor dal, also known as split pigeon peas. Unlike other dal recipes like sambar or spicy dal curries, this Maharashtrian varan dal recipe is all about simplicity.
It is a humble dish that uses minimal ingredients and has gentle flavours that is perfect to have any time of the day.
There are different versions of varan made across regions. Some people make Phodniche varan with a tempering and Goan style varan is a no onion, no garlic recipe, it is traditionally offered during Ganesh Chaturthi as neivedhyam.
The version shared here is the traditional Maharashtrian varan. It is tempered with basic ingredients like oil, cumin seeds and hing.
Similar Recipes
Varan is made from split pigeon peas ( toor dal ) cooked until soft and seasoned with aromatic spices and herbs. The ginger, garlic, green chillies and tomatoes are sauteed before mixing with dal and give you a delicious and comforting home cooked meal that is hard to resist.
It tastes best when served with hot steamed rice, a little extra ghee on top and a squeeze of lemon. Pair it with papad, appalam, potato fry or simple vegetable side dish. And you'll have a simple, wholesome and comforting meal for the day.
Ingredients
Toor dal / Tuvaram paruppu / Split pigeon peas : This is the main ingredient for varan and gives the dish its creamy texture. Toor dal is high in protein and easy to digest. If you want a lighter version, substitute with moong dal or use a mix of moong and toor dal for added flavour.
Onion : Onion adds a mild sweetness and texture to the dal. Traditional varan doesn't use onions, but you can add if preferred.
Tomato : Tomatoes add a mild tanginess and balances the flavours of the dal.
Garlic and ginger : Finely chopped ginger and garlic are added for its warm and savoury aroma. It makes the dal more comforting and also helps in digestion.
Green chilli : Green chillies are added for its heat and enhances the flavour of the dal.
Spices - I have used cumin seeds, fenugreek seeds and curry leaves for tempering. These spices add a beautiful warm and earthy aroma to the dal.
Oil : Oil is used to saute the ingredients and bring the flavours together. Use any neutral oils like canola vegetable or sunflower oil.
Seasoning - Salt and sugar are added to bring the flavours together and balances the overall taste.
Lemon juice : Lemon juice is added towards the end to give freshness and mild tanginess to the dal. It also brightens the flavour without overpowering.
Coriander leaves : Coriander leaves are added for its flavour and it makes the dal taste fresh.
Step by Step Pictures
1)Heat oil in a pan. Add in cumin seeds, fenugreek seeds, peeled and chopped ginger and allow them to sizzle.
2)Add in finely chopped garlic.
3)Add in green chillies.
4)Add in curry leaves and allow them to sizzle.
5)Add in finely chopped onions and saute well.
6)Add in a pinch of asafoetida.
7)Once onions turn golden brown. Add in chopped tomatoes.
8)Cook the tomatoes until it gets mushy.
9)Add in cooked mashed toor dal. Mix well.
10)Season with salt and sugar. Bring this to a full boil. Taste and adjust the seasoning.
11)Add in lemon juice.
12)Add in coriander leaves and mix well. Turn off heat. dal is ready.
13)Enjoy with hot steamed rice.
Expert Tips
- If the dal is too thick after cooking, add a bit of water to adjust the consistency.
- A good aromatic tempering makes all the difference. The oil should be hot enough and the ingredients should splutter.
- Don't burn the tempering ingredients.
- A small piece of tamarind can be added for extra tanginess.
- You can skip or reduce the chillies quantity for a mild version.
- Use ghee for tempering to add a rich flavour to the dal.
- Add a pinch of hing during tempering.
Storage & Serving
Let the varan cool completely before storing. Store it in an airtight container and refrigerate for 2 to 4 days. While reheating, add little water to adjust the consistency.
Serve varan with hot steamed rice, a little ghee on top and a squeeze of lemon for traditional taste. Pair it with any vegetable side dish or papad for added taste. It also tastes great with roti, paratha for a light meal.
FAQ
Q. Can I skip garlic ?
Yes, you can. Still you will get flavours from the spices and curry leaves.
Q. What do I serve varan with ?
Serve it with hot steamed rice, a drizzle of ghee and sides of your choice like potato fry, papad, or sabzi.
Q. Is varan spicy ?
No, it is not spicy. It is a mild and comforting curry. But you adjust the green chillies to make it spicier.
Q. Can I make it with other lentils ?
Yes, moong dal or a mix of moong and toor dal can be used.
📖 Get Recipe
Maharashtrian Dal Recipe (Varan Recipe)
Ingredients
- 1 cup Toor Dal (Split Pigeon Peas )
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 teaspoon Lemon juice
- 4 tablespoon Coriander leaves
For Tempering
- 3 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 1 sprig Curry leaves
- 1 medium Onion peeled & chopped finely
- 1 inch Ginger peeled & chopped finely
- 6 no Garlic peeled & chopped finely
- 3 no Green chilli chopped finely
- 1 medium Tomato chopped finely
Instructions
- Wash dal in lots of water and soak it for 30 mins. Take that in pressure cooker and add 3 cups of water..Cook for 2 whistles and simmer for 10 mins. Let the pressure go all by itself. Set aside for a moment.
- Heat oil in a kadai. Add in cumin seeds and fenugreek seeds. Add in ginger, garlic, green chillies, curry leaves and fry this for 1 min. Now add in onions and asafoetida and cook for 5 mins.
- Add in the tomato and mix well. Cook for 3 mins or until the tomatoes turn mushy.
- Now Pour in dal and mix well. Add in required amount of water to form the curry. Bring this to boil and simmer for 5 mins.
- Add in salt, sugar, lemon juice and coriander leaves.
- Serve hot with rice and any subzi.
Nutrition
Tried this Recipe
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Chitra
love dal and potato fry with rice...lovely combo
Rekha shoban
healthy n yummy dal!!!
Aruna Manikandan
looks healthy and delicious dear 🙂
Priya (Yallapantula) Mitharwal
That looks tempting, very much my preparation with the exception of adding curry leaves.
Less Important Than You Think
Chefwannabe directed me to your blog. So far I LOVE your recipes. Thanks!
Indulge
Traditionally Varan means only cooked dal with little haldi and hing added to it while cooking.. what you've made is Ambat varan or phodiniche varan. We eat the plain varan with steaming rice, ghee salt and limbu/lemon juice.. it is our ultimate comfort food when under weather or after a tired day.
Love Ash.
Kavitha Chandgrasen
When you use pressure cooker to cook, how do you simmer without it whistling?
Kavitha Chandgrasen
When you use pressure cooker to cook, how do you simmer without it whistling?
Kavitha Chandgrasen
When you use pressure cooker to cook, how do you simmer without it whistling?
Aarthi
@Kavitha ChandgrasenIt will whistle as you simmer..But no issues in that..Just cook it on simmer.
Sandhya Ram
Love your dishes.... Tried some and came out really well!!!!!!