Varan Bhaat Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For Varan (Dal):
1 cup toor dal (split pigeon peas)
3 cups water
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons ghee (clarified butter)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1-2 green chilies, slit
1 small tomato, finely chopped
1 teaspoon jaggery (or sugar)
Juice of half a lemon
For Bhaat (Rice):
1 cup basmati or any long-grain rice
2 cups water
Salt to taste
1 tablespoon ghee
For Garnish:
Fresh coriander leaves, chopped
Grated coconut (optional)
Instructions:
Cooking the Dal:
Rinse the toor dal under cold water until water runs clear.
In a pressure cooker, add dal, 3 cups of water, turmeric powder, and a pinch of salt.
A cook for about 3-4 whistles or until the dal is soft and mushy.
Once the pressure releases, mash the dal with the back of a spoon or a whisk to get a smooth consistency.
Preparing the Tadka (Tempering):
In a separate pan, heat 2 tablespoons of ghee.
Add mustard seeds and let them splutter.
Add cumin seeds and asafoetida.
Add slit green chilies and chopped tomatoes. Sauté until the tomatoes are soft.
Pour this tadka over the cooked dal. Mix well.
Add jaggery (or sugar) and lemon juice. Stir and bring to a light boil. Adjust salt if needed.
Cooking the Rice:
Rinse the rice until water runs clear to remove excess starch.
In a pot, bring 2 cups of water to a boil. Add the rinsed rice, a pinch of salt, and 1 tablespoon of ghee.
Cook the rice on a low flame until all the water is absorbed and the rice is fluffy.
Serving:
Serve the warm dal over the cooked rice.
Garnish with the chopped coriander leaves and grated coconut if desired.
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