Varan (Maharashtrian Daal) Recipe

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Recipe Ingredients

ToorDaal – 1 cup
Water – 3 cups
Ginger – 1 tsp, grated
Methi Seeds (Fenugreek) – 1/4 tsp
Green Chilies – 1 or 2 (to taste), slit length-wise
Onion – 1/2 medium, finely diced (optional)
Salt – ½ tsp (to taste)
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)
For Vagar (Seasoning):
Oil – 4 tsp
Jeera (Cumin Seeds) – ½ tsp
Haldi (Turmeric) – ¼ tsp
Hing (Asofoetida) – pinch
Curry Leaves – 1 sprig
Garlic – 5 large cloves, roughly smashed
Tomato – 1 medium, diced

Recipe Method

Wash Toor Daal with water until water runs clear.
Add 3 cups of water to the ToorDaal and let it soak for about 15 minutes.
In a pressure cooker, add soaked Toor Daal with Water, Ginger, Methi Seeds, Green Chilies, and Onion.
Pressure cook for 3-4 whistles.
In a separate small pan, heat Oil.
Add Jeera and allow it to sputter.
Add Haldi, Hing, Curry Leaves and Garlic.
When Garlic is slightly brown, add tomatoes, stir and cook for 1 minute.
Mix the garlic/tomato seasoning with pressure cooked daal.
Add Salt and Lemon Juice to taste.
Allow it to boil for 4-5 minutes.
Garnish with Cilantro.