Traditional and Tasty Maharashtrian Varan Bhaat Recipe

Ingredients

  • 1 cup Toor Dal (Pigeon Pea Lentils)
  • 3 cups Water
  • 1/2 cup Freshly Grated Coconut
  • 1 inch Ginger, chopped
  • 2 Green Chillies, chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons Ghee (Clarified Butter)
  • 1 teaspoon Mustard Seeds
  • 2 Dry Red Chillies
  • 10-12 Curry Leaves
  • Salt to taste
  • 2 cups Rice
  • 4 cups Water (for rice)

Steps and instructions

  1. Rinse the toor dal under running water until the water runs clear. Transfer the toor dal to a pressure cooker, add 3 cups of water and cook until the dal is soft and mushy. Let the pressure release naturally.
  2. While the dal is cooking, wash the rice under running water until the water runs clear. Add the rice to a pot, pour in 4 cups of water, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and all the water has been absorbed. This should take about 15-20 minutes.
  3. While the rice is cooking, make the coconut paste. In a blender, combine the freshly grated coconut, chopped ginger, and chopped green chillies. Blend until you get a smooth paste. Set it aside.
  4. Once the dal is cooked, add the coconut paste, turmeric powder, and salt to the pressure cooker. Mix well and cook on medium heat for 5-10 minutes. If the dal is too thick, add some water to get the desired consistency.
  5. In a small pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. When they start to splutter, add the dry red chillies and curry leaves. Fry for a few seconds and then pour this tempering over the cooked dal. Mix well.
  6. Serve the cooked rice with the dal. Enjoy your Maharashtrian Varan Bhaat hot.

Tools for making

Recipe variations

  • Add vegetables like carrots, peas, or potatoes to the dal while cooking for a nutritious twist.
  • For a spicier version, increase the number of green chillies or add red chilli powder.
  • Add a teaspoon of garam masala powder to enhance the flavors of the dal.
  • Replace the toor dal with split moong dal or masoor dal for a different taste and texture.
  • Add a pinch of asafoetida (hing) while tempering to add a unique flavor.
  • For a vegan version, replace ghee with oil or vegan butter.
  • Garnish the dish with freshly chopped coriander leaves for added freshness.
  • Squeeze some lemon juice over the dal before serving to give it a tangy kick.
  • Serve the Varan Bhaat with a side of papad or pickles for extra flavor.
  • For a richer taste, add a dollop of fresh cream or yogurt to the dal while serving.

Recipe overview

Maharashtrian Varan Bhaat is a classic comfort food from the Indian state of Maharashtra. This simple yet flavorful recipe pairs aromatic long grain rice (bhaat) with a soothing lentil soup (varan) tempered with ghee and traditional Indian spices. The dal is enriched with a homemade coconut paste, lending it a unique, creamy texture. Served hot, Varan Bhaat is a wholesome meal that can be enjoyed at any time of the day. This recipe walks you through the process in manageable steps, making it easy even for beginners. The dish takes about 45 minutes to prepare and cook, and it serves four people. The recipe also includes instructions on making a coconut paste from scratch, an element that adds depth to the overall flavor of the meal. So get ready to explore the tastes of Maharashtra with this delicious and filling Varan Bhaat recipe.

Common questions

  1. Can I use any other lentils instead of toor dal? No, toor dal is traditionally used in Maharashtrian Varan Bhaat for its unique flavor and texture.
  2. Can I use canned coconut milk instead of freshly grated coconut? Freshly grated coconut gives the best flavor and texture to the dish. It is recommended to use freshly grated coconut for the authentic taste.
  3. Can I skip the tempering step? The tempering step adds an extra layer of flavor to the dish. It is recommended to include it, but if you prefer to skip it, you can do so.
  4. Is it necessary to use ghee (clarified butter)? Can I use oil instead? Ghee brings a rich and distinct flavor to the dish. However, if you prefer, you can substitute it with oil.
  5. Can I adjust the spice level? Yes, you can adjust the spice level by increasing or decreasing the amount of green chillies used in the coconut paste.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the toor dal.
  • Pot - Used to cook the rice.
  • Blender - Used to make the coconut paste.
  • Pan - Used to temper the spices.
  • Serving Bowls - Used to serve the Maharashtrian Varan Bhaat.
  • Spoons - Used to mix and serve the dal and rice.

Origin stories

Varan Bhaat is a traditional Maharashtrian dish that holds a place of honor in their cuisine. It is a simple yet soulful preparation of dal (lentils) and rice which is considered auspicious and is often the first meal served in Maharashtrian weddings, religious events, and festivals. The dish is so deeply entrenched in their culture that the phrase "Varan Bhaat toh milna hi chahiye" (one must get Varan Bhaat) is commonly used to express the basic expectation from a meal, emphasizing its essential status in a traditional Maharashtrian thali. The comfort that this dish provides is analogous to the warm hospitality of the Maharashtrian people, making it a culinary symbol of their rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.