Ganesh Chaturthi 2014: Varan Bhaat recipe

Ingredients

1 cup arhar or tuvar dal/pigeon pea lentils

2.5 cups water for pressure cooking the lentils

2 medium tomatoes, chopped

tsp turmeric powder

salt as required

For tempering:

tsp mustard seeds

cumin seeds

a pinch of asafeotida (optional)

2 tbsp coconut grated

1 green chili, slit

10-12 curry leaves

1 tbsp chopped coriander leaves for garnish

1.5 tbsp ghee

For the bhaat or steamed rice:

1.5 cups rice

2.5 to 3 cups water for pressure cooking

Salt as required (optional)

Method for the varan:

Rinse the lentils well in water.
Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
When the pressures settle down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
Add 1 cup water plus salt.
Keep simmering on low flame till you get the desired consistency, which is neither thick nor thin and keeping it aside.
Heat ghee in a pan.
Pop the mustard seeds first.
Then add the cumin and crackle them.
Add the asafoetida, curry leaves and green chilies.
Fry till the curry leaves become crisp.
Pour the whole tempering in the dal.
Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
Garnish varan bhaat with coriander leaves and grated coconut.
Serve varan bhaat hot with steamed rice.