Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Varan (Simple Toor Dal with Ghee Rice)

The most elemental Maharashtrian dinner — a silky, thin toor dal seasoned only with turmeric, salt and a final pour of ghee, served over plain steamed rice. A purifying, sattvic dish that is the daily dinner for millions of Maharashtrian households.

🧺 Ingredients

• 1 cup (200 g) toor dal (pigeon peas), washed and soaked 20 min
• ½ tsp turmeric powder
• 1 tsp salt (adjust)
• 2 cups (480 ml) water
• 1.5 tbsp ghee (for finishing — generous)
• 1 tsp mustard seeds (for tadka)
• ½ tsp asafoetida (hing)
• 8 curry leaves
• 1.5 cups (300 g) aged basmati or regular white rice, washed
• 1 tbsp ghee
• 1 tsp cumin seeds
• ½ tsp salt
• 2.5 cups (600 ml) water

👩‍🍳 How to make Varan

1. Pressure cook dal (Heat: high → low): Combine soaked and drained toor dal with 480 ml water and turmeric powder in a pressure cooker. Pressure cook on high until first whistle, then medium for 10 minutes (2–3 whistles). Natural release for 10 minutes. Open — the dal should be completely soft and falling apart. If any grains are still whole, cook 5 more minutes.
2. Whisk the dal (No heat): Use a dal whisk or back of a spoon to whisk the cooked dal into a smooth, slightly thick but pourable consistency. It should coat a spoon lightly but flow freely. Adjust consistency with a splash of water if too thick. Add salt and stir.
3. Final tadka (Heat: medium): In a small tadka pan, heat ghee on medium heat. Add mustard seeds — wait 20 seconds for them to crackle. Add hing — stir 3 seconds. Add curry leaves — they crackle vigorously (5 seconds). Immediately pour this sizzling tadka over the dal. The dal will bubble and sputter. Stir to combine. Taste and adjust salt.
4. Toast and cook rice (Heat: medium → low): Heat 1 tbsp ghee in a pot on medium heat. Add cumin seeds — they will sizzle for 20 seconds until fragrant. Add washed and drained rice — stir gently for 2 minutes to coat each grain with ghee. Add 600 ml water and salt. Bring to a boil on high heat. Reduce to the lowest heat, cover tightly, cook 15 minutes undisturbed. Rest covered for 5 minutes. Fluff with a fork.
5. Serve: Ladle a generous mound of ghee rice into a bowl. Make a well in the centre. Pour varan (dal) into the well. Add an additional drizzle of ghee directly onto the hot dal. Serve with papad, koshimbir, and lime.

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