Varan Bhaat

Name: Varan Bhaat
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup arhar / toor/ moong dal; 2 cups water fir pressure cooking the lentils; 2 medium tomatoes, chopped or 3/4 th cup chopped tomatoes; 1/4 tsp turmeric powder (haldi); to taste Salt; 1/2 tsp mustard seeds (rai); 1/2 tsp cumin seeds (jeera); 1 pinch asafoetida (hing); 1-2 green chillies slit; 8-10 curry leaves; 2 tbsp chopped coriander leaves for garnish; 2 tbsp ghee or 2 tbsp oil; 1 cup rice; 2 cups water for pressure cooking; 1/2 tsp salt or add as required

Reshma Mathias @RjsKitchen21

#weekyellow

Varan bhaat would read as lentil rice where varan stands for lentil curry or stew or dal and bhaat means steamed rice.Varan goes well with steamed rice topped with some ghee.

#weekyellow

Varan bhaat would read as lentil rice where varan stands for lentil curry or stew or dal and bhaat means steamed rice.Varan goes well with steamed rice topped with some ghee.

Reshma Mathias @RjsKitchen21

#weekyellow

Varan bhaat would read as lentil rice where varan stands for lentil curry or stew or dal and bhaat means steamed rice.Varan goes well with steamed rice topped with some ghee.

#weekyellow

Varan bhaat would read as lentil rice where varan stands for lentil curry or stew or dal and bhaat means steamed rice.Varan goes well with steamed rice topped with some ghee.

Saved

Ingredients

1 hour

3 servings

1/2 cup arhar / toor/ moong dal
2 cupswater fir pressure cooking the lentils
2medium tomatoes, chopped or 3/4 th cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
to tasteSalt
For tempering varan (optional)
1/2 tspmustard seeds (rai)
1/2 tspcumin seeds (jeera)
1 pinchasafoetida (hing)
1-2green chillies slit
8-10curry leaves
2 tbspchopped coriander leaves for garnish
2 tbspghee or 2 tbsp oil
For the bhaat or steamed rice
1 cuprice
2 cupswater for pressure cooking
1/2 tspsalt or add as required

Saved

Steps

1 hour

1

For Making Varan-
Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
2

Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on a medium flame.
3

When the pressure settles down on it's own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
4

If the dal looks thick, then you can add water as required. I like thick though.
5

If adding water, then keep to simmer on low flame till you get the desired consistency,which is neither thick nor thin.
6

Switch off flame and keep covered.
7

Tempering Varan-
Heat oil or ghee in a pan.
8

Add the mustard seeds first and let them crackle.
9

Then add the cumin and crackle them.
10

Add the asofoetida, curry leaves and green chillies.
11

Fry for a few seconds till the curry leaves become crisp.
12

Pour the whole tempering in the dal.
13

Cover and let the tempering flavours infuse the dal for about 5 to 6 minutes.
14

Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
15

Serve varan bhaat hot with steamed rice.