Varan is
an important dish made mainly during the festival times and is very much near
and dear to Maharastrains and so it is for me….
Varan is a
part of naivedhya offered to Lord Ganesha on Ganesh Chaturthi. Naivedhya is
offered on banana leaf with Varan-Bhaat, chanyacho ross, modak, puri, some
kheer and other food. In todays recipe I have used ghee for tempering the
varan, which gives a very unique flavor to it. But you can always use oil
instead of ghee for tempering. You can make varan with chana daal or toor dal
(Pigeon peas) I have used Chana dal over here to prepare.
Varan
tastes best when served with plain cooked rice. But I love to have Varan is by
topping a dollop of ghee over it. Ohhh yummmmmm.
Ingredients:
1 cup
Chana dal / Toor dal (Pigeon dal)
½ cup freshly
grated coconut
½ tspn
Turmeric powder
½ tspn Cumin
seeds / Jeera
Fresh
Corriander leaves for garnishing
Salt to
taste
Water as
required
For Tempering:
2 tblspn
Ghee / Oil
¼ tspn
Mustard seeds
2/3 Green
Chillies slit
Few Curry
leaves
Method:
1.
For Chana
dal wash and soak the dal in hot water for 1 hour and keep it covered. For toor
dal wash the dal nicely.
2.
Add the
washed dal to the pressure cooker pan along with 1 ½ cup water for 3- 4
whistles. And let the pressure cooker cool down naturally to release the
pressure.
4.
Open the
cooled pressure cooker and mash the dal with the help of the back of spoon.
5.
Heat pan
with ghee/ oil add mustards seeds when it starts spluttering add slit green
chillies and curry leaves.
7.
Add water
as per the consistency required of the dal and salt as per the taste. Mix it
well, cover and cook for 5- 10 mins more.
8.
Garnish
with freshly chopped coriander leaves and serve with plain rice, ghee and
pickle.
NOTE:
NOTE:
- I have used chana dal to prepare varan, but toor daal can be also used to prepare varan and there is no compromise on the taste.
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