📝 About This Recipe
Varun (also known as Varan) is the soul of Maharashtrian comfort food, celebrated for its velvety texture and the nutty purity of premium Toor Dal. This dish transcends the simplicity of a standard pulse preparation by using a precise tempering of mustard seeds, curry leaves, and asafoetida to elevate the earthy pigeon peas. It is a cornerstone of celebratory feasts and quiet family dinners alike, offering a protein-rich embrace that is both nourishing and deeply aromatic.
🥗 Ingredients
The Dal Base
- 1 cup Toor Dal (Pigeon Peas) (washed and soaked for 30 minutes)
- 3 cups Water (for pressure cooking)
- 1/2 teaspoon Turmeric Powder (vibrant yellow variety)
- 1/4 teaspoon Asafoetida (Hing) (added to the boiling stage)
- 1 teaspoon Ghee (to prevent frothing during cooking)
Aromatic Tempering (Phodnichi)
- 2 tablespoons Ghee (Clarified Butter) (cow ghee preferred for authenticity)
- 1 teaspoon Mustard Seeds (black or brown seeds)
- 1 teaspoon Cumin Seeds (whole)
- 8-10 pieces Curry Leaves (fresh and patted dry)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (finely grated)
- 1/8 teaspoon Asafoetida (Hing) (extra pinch for the oil)
Finishing Touches
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Jaggery (grated; to balance flavors)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the Toor Dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30 minutes to ensure even cooking.
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2
Drain the soaking water and transfer the dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, 1/4 teaspoon asafoetida, and 1 teaspoon of ghee.
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3
Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. If using an Instant Pot, cook on high pressure for 12 minutes with natural release.
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4
Once the pressure releases naturally, open the lid. Use a traditional wooden churner (mathani) or a wire whisk to blend the dal until it reaches a silky, smooth consistency.
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5
Place the whisked dal on low heat. Stir in the salt and jaggery. If the dal is too thick, add a 1/2 cup of hot water to reach your desired consistency.
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6
In a small tempering pan (kadai), heat 2 tablespoons of ghee over medium heat until it begins to shimmer.
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7
Add the mustard seeds. Once they begin to crackle and pop, add the cumin seeds and let them sizzle for 5 seconds.
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8
Quickly add the slit green chilies, grated ginger, and the fresh curry leaves. Be careful as the leaves may splatter.
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9
Add the final pinch of asafoetida to the hot ghee, let it foam for 2 seconds, and immediately pour this aromatic tempering over the simmering dal.
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10
Cover the pot with a lid immediately for 2 minutes to trap the smoky aromas of the tempering within the dal.
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11
Remove the lid, stir in the freshly chopped cilantro, and squeeze in the lemon juice for a bright finish.
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12
Give the Varun one final stir and serve hot. The consistency should be thick enough to coat a spoon but fluid enough to pour over rice.
💡 Chef's Tips
Always soak your dal; it reduces cooking time and aids in better digestion. For a truly authentic flavor, do not substitute oil for ghee; the clarified butter is essential for the dish's richness. Whisking the dal is the most important step—Varun should never be 'grainy,' it should be creamy and uniform. If the dal becomes too thick upon cooling, always thin it with boiling water rather than cold water to maintain the flavor profile. Adjust the number of green chilies based on your heat preference, but don't skip them as they provide a necessary back-note of heat.
🍽️ Serving Suggestions
Serve steaming hot over a mound of fragrant Indrayani or Basmati rice (Varan-Bhaat). Add a side of 'Toop' (extra melted ghee) poured directly over the rice and dal. Pair with a crisp 'Batatyachi Bhaji' (dry spiced potatoes) for a classic Maharashtrian meal. Accompanied by a roasted papad and a spicy lemon pickle to provide a crunchy, tangy contrast. A glass of chilled Mattha (spiced buttermilk) makes for the perfect digestive follow-up.