Maharashtrian Varan/Dal
Author: Shumaila Chauhan
Recipe type: Main Course, Easy, Vegan, Gluten Free
Cuisine: Indian
- 1 cup Split pigeon pea/toovar/arhar dal
- 2 cups water
- 2 medium sized onions, chopped finely
- 8 cloves garlic, chopped finely
- 2 green chillies
- ¼ tsp asafetida (hing)
- 2 tbsp ghee/clarified butter or oil
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp mustard seeds
- 1 tsp jaggery/gud
- salt, to taste
- handful of cilantro/coriander leaves
- In a pressure cooker, add the water and split pigeon peas. Boil for 3-4 whistles. If using a pot to cook the lentils, cook till the lentils are soft.
- After the dal is cooked properly, churn the dal in a blender or use a hand blender
- In a separate pan, add the ghee/oil. Heat it. Once hot add the mustard seeds, onions, and garlic and cook till golden brown.
- Add the green chillies, turmeric, chilli powder and hing.
- Add the cooked dal to the tempered spices. Once it starts boiling, add salt and jaggery to it. Garnish with cilantro/coriander leaves.
- Serve hot with rice/roti.
- The thickness of dal depends as per your taste. If you want a thinner consistency, add more water and adjust salt and spices accordingly.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/08/26/garam-masala-tuesdays-maharashtrian-varandal/
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