Prep Time30 minutes
Cook Time30 minutes
Varan was made everyday in our house as my son Milind would require this at every meal! It was his staple diet till he left for university and he is still lovingly teased about it. The varan can be made plain (as my son would eat it) or with the tempering or ‘tadka’ as shown below. Varan is also made for pujas and weddings as varan-rice has to be offered to the gods before any auspicious occasion. This dish is popular in Maharashtrian and Goan homes.
For tadka (tempering)
Wash and soak the dal for 30 mins. Pressure cook dal with 2 cups water, asafoetida, turmeric and cumin.
Pour the dal in a pan and bring to a simmer. Add salt to taste
Heat ghee in a tempering (or seasoning) spoon and add asafoetida and mustard seeds; when that splutters, take the spoon off the heat and add methi, red chilies and curry leaves
Add this to the dal and cover pan immediately to retain the flavours of the tempering. Add ¼ tsp pepper powder
The dal is ready to serve