Varan
Varan is a non-spicy toor dal (split pigeon peas) preparation. This dish is from Goan Saraswat cuisine. It is customary to prepare this dish for any religious occasions. Traditionally, it is served with rice with a dash of pure ghee and it is mixed with saar or followed by saar , uddamethi (optional) and sol kadi.
There are 2 variants:
- Flavoured with cumin seeds.
- Flavoured with asafoetida.
Here goes the recipe for the first variant.
Measurement: 1 Cup = 180 ml
Serves: 3 to 4
Ingredients
- Toor dal – 1/4 cup
- Coconut (scrapped) – 1/4 cup
- Cumin seeds – 1/3 tsp
- Turmeric powder – less than 1/3 tsp
- Sugar – a pinch
- Salt to taste
Procedure
- Wash toor dal and pressure cook it with 1 1/2 cup of water till 4 to 6 whistles or till done. Transfer it to a small pan.
- Grind coconut, cumin seeds and turmeric powder with little water to a coarse paste.
- Bring cooked dal to a boil.
- Add the ground paste, sugar and salt.
- Simmer for 2 to 3.
- Serve with rice and a dash of pure ghee, followed by saar.
Tip:
- For the second variant, exclude cumin seeds and use asafoetida. Rest of the ingredients will remain same. Same procedure to be followed. Asafoetida can be added while pressure cooking or just before adding the ground paste. Shankar chhaap hing or regular asafoetida powder can be used.
- Same preparation can be made with moong dal too.
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