Varan bhaat is a delicious no onion no garlic recipe and is a preparation in which toor dal and coconut based curry is made and served with steamed rice. Some people also love to have ghee with this authentic varan bhaat.
The recipe that I am sharing today “Varan” is an authentic Goan recipe that we make specially during festivals and other special occasions. Not all types of food can be offered as Neivedyam to God. Varan bhaat tup is one such recipe which is offered as Neivedyam. Some people add curry leaves while tempering, but in my house we don’t add curry leaves to this recipe.
Ingredients for making varan:
Toor dal: Also known as yellow lentil or arhar dal is the basic ingredient needed to make this varan recipe. This fills protein in the varan bhaat recipe.
Grated coconut: Freshly grated coconut is added to this Goan varan recipe.
Green chillies: Green chillies add the necessary spice to the recipe.
Cumin seeds: Cumin seeds are added to add flavour to the curry. Else this fasting recipe would taste bland.
Turmeric powder: Also known as curry powder, this powder is a must in every Indian recipe.
Asafoetida: Adds a strong pungent smell and flavour to the recipe. Just use a pinch of this in the curry.
Desi ghee / clarified butter: A little amount is used to add the right amount of fat to the recipe. Vegans can use vegetable ghee or cooking oil.
How to make varan bhaat?
- Pressure cook toor dal and green chili by adding 1 cup water.
- Take a mixer jar and add grated coconut, turmeric powder and cumin seeds. Grind together by adding 1 cup water to form and thin gravy.
- In another kadai/wok, add ghee and when it heats add cumin seeds and asafoetida.
- After cumin seeds flutter, add ground gravy and pressure cooked dal.
- Add salt to taste. Simmer for 10 minutes.
- Serve with hot steamed rice (bhaat).
Related posts: Amlechi uddamethi, Moringa dal, Teasel gourd stir fry
Varan Bhaat
Varan Bhaat is a delicious preparation in which curry made with toor dal and coconut is served with steamed rice. This is a pure veg, no onion no garlic preparation, normally made for festive days.
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people
Equipment
- Pressure cooker
- Mixer grinder
- Kadai / wok / saucepan
Ingredients
- 4 tablespoon toor dal
- 1 green chili
- 6 tablespoon grated coconut
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- Salt to taste
For Tempering:
- 2 tablespoon clarified butter / Desi ghee / oil
- Pinch Of Asafoetida
- 1 teaspoon cumin seeds
Instructions
- Pressure cook the toor dal and green chili together by adding 1 cup water.
- Grind grated coconut, turmeric powder and cumin seeds by adding 1 cup water into a thin gravy.
- In another kadai/wok, add clarified butter(or oil) and when it heats add cumin seeds and asafoetida.
- After the cumin seeds flutter, add the ground gravy and pressure cooked dal.
- Add salt to taste. Simmer for 10 minutes.
Notes
Serve with hot steamed rice.
Some people add curry leaves while tempering. This is optional. Instead of desi ghee oil can be used to make the recipe vegan.
Some people add curry leaves while tempering. This is optional. Instead of desi ghee oil can be used to make the recipe vegan.
Tried this recipe?Mention @rakshaskitchen or tag #rakshaskitchen!
If you like the recipe, follow us on Instagram, Facebook, Twitter and Pinterest with handle @rakshaskitchen. Also if you make the recipe do tag us on the social media posts with hashtag #rakshaskitchen.
Note: Post was originally published on 15th Sept 2015 for Ganesh Chaturthi. Today (16-Nov-2019) I am re-publishing it.
You might also like:
Nutitious 3P curry - Potato, Peas and Palak
Mango Pomegranate Popsicle
Punjabi Style Sweet And Sour Raw Mango Chutney
Indo Chinese Mushroom Babycorn Capsicum Fry
Tawa Chicken Fry | Pan Fried Chicken Tikkas
Raw Mango Pickle / Amlechi Karam
Instant Ragi Dosa
Goan Style Velli Hooman | Anchovy Gravy | Goan Fish Curry
Leave a Reply