Varan Bhat
Varan Bhat is a Maharashtra Indian lunch dish made with toor dal, basmati or sona masuri rice, turmeric powder, salt to taste and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~450 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 1 cup Toor dal
- 2 cups Basmati or Sona Masuri rice
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp ghee
- 1 tsp cumin seeds
- Pinch of asafoetida (hing)
- Fresh coriander for garnish
Method
- 1Wash dal and rice separately. Pressure cook dal with turmeric and 3 cups water for 3-4 whistles.
- 2Pressure cook rice with 4 cups water for 2 whistles.
- 3Mash the cooked dal to a smooth consistency, add salt, and bring to a gentle boil.
- 4Heat ghee in a small pan, add cumin seeds and asafoetida.
- 5Pour this tempering over the boiling dal. Garnish with coriander.
- 6Serve hot varan with steamed rice, a drizzle of ghee, and a squeeze of lime.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
