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Indian Vegetarian Recipes

Varan Bhaat Recipe | Varan Recipe | How to make Varan Bhat

https://www.vegrecipesofindia.com/varan-bhaat-ganesh-chaturthi-recipes/

Varan Bhaat recipe for Ganesh Chaturthi. It is an important dish that is made during Ganesh Chaturthi festival in Maharashtra and Goa.

Varan bhaat would read as lentil-rice where varan stands for “lentil curry or stew or dal” and bhaat means “steamed rice”.

 

varan bhaat recipe

 

There are many variations of making varan bhaat. This recipe is a Maharashtrian recipe of making dal varan which was shared by my friend. In this recipe post I have shown both the method of making varan as well as cooking rice.

I have also shared a Goan style varan bhaat recipe at the end of this post in which coconut is added. So you can take your pick.

While making varan bhaat, I usually cook the dal in a pressure cooker and rice in a pot. But you can use the pot-in-pot method of cooking both dal and rice together. Nowadays I use the Instant pot and cook both the varan and the rice using the pot-in-pot method.

Varan bhaat is served as naivedyam or bhog to Bhagwan Ganesha along with vegetable dishes like sautéed potatoes (batata bhaji) or sautéed green beans (beans bhaji) or snacks like alu vadi, potato fritters (batata bhajji) and sweets like Puran Poli, Patholi, Coconut Ladoo. Not to forget Modak that is Bhagwan Ganesha’s most favorite food.

This recipe is very simple and easy to make and is a tempered version of varan. For the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering.

Varan goes best with steamed rice topped with some ghee (clarified butter).

How to make varan bhaat

Making varan (dal)

1. Rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) in the water a couple of times. Add the lentils in a 2 litre pressure cooker.

 

dal for making varan bhaat recipe

 

2. Add ¾ cup chopped tomatoes and ¼ teaspoon turmeric powder.

 

making varan bhaat recipe

 

3. Add 2 cups of water.

 

making varan bhaat recipe

 

4. Season with salt as per taste.

 

making varan bhaat recipe

 

5. Pressure cook dal for 7 to 8 whistles on medium to high flame.

 

making varan bhaat recipe

 

6. When the pressure settles down on its own, open the lid.

 

making varan bhaat recipe

 

7. Mash the dal with a wired whisk or wooden spoon. Add water as required only if the dal looks thick. If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin. Switch off and keep covered.

 

making varan bhaat recipe

 

Tempering for varan recipe

8. Heat 2 tablespoons oil or ghee in a small pan.

 

making varan bhaat recipe

 

9. Add ½ teaspoon mustard seeds first and let them crackle.

 

making varan bhaat recipe

 

10. Then add ½ teaspoon cumin seeds and let them splutter.

 

making varan bhaat recipe

 

11. Add the asafoetida, curry leaves, and green chilies. Fry for a couple of seconds till curry leaves become crisp and then switch off the flame.

 

making varan bhaat recipe

 

12. Pour the whole tempering in the dal.

 

making varan bhaat recipe

 

13. Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.

 

making varan bhaat recipe

 

14. Later mix the dal.

 

making varan bhaat recipe

 

15. Add 2 tablespoons chopped coriander leaves. Mix and then serve with bhaat or steamed rice.

 

varan bhaat recipe

 

For cooking bhaat (rice)

16. Before you begin with making varan, rinse and soak 1 cup rice in enough water for 20 to 30 minutes.

 

rice for making varan bhaat recipe

 

17. After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped. Depending on the quality of rice, you can add 2 cups water or 2.5 cups water.

 

making varan bhaat recipe

 

18. After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.

 

making varan bhaat recipe

 

19. Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.

 

making varan bhaat recipe

 

20. In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.

 

making varan bhaat recipe

 

21. Once the rice grains are tender and cooked well, fluff rice with a fork.

 

making varan bhaat recipe

 

22. Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.

Varan Bhaat (Maharashtrian Varan Bhaat Recipe)

Maharashtrian varan bhaat recipe – delicious lentil stew or dal made with pigeon pea lentils and served with rice.

varan bhaat
Cuisine:indian,maharashtrian

Diet:Vegan,Vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

for making varan recipe

  • Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
  • Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.
  • When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
  • If the dal looks thick, then you can add water as required.
  • If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
  • Switch off flame and keep covered.

tempering varan

  • Heat oil or ghee in a pan.
  • Add the mustard seeds first and let them crackle.
  • Then add the cumin and crackle them.
  • Add the asafoetida, curry leaves and green chilies.
  • Fry for a few seconds 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 to 6 minutes.
  • Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
  • Serve varan bhaat hot with steamed rice.

for making bhaat or steamed rice

  • Rinse the rice till the water clears from the starch.
  • Soak the rice for 20 to 30 minutes.
  • After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped.
  • After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.
  • Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.
  • In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.
  • Once the rice grains are tender and cooked well, fluff rice with a fork.
  • Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.
Few tips and suggestions for varan:

  • You can also add 1 or 2 tablespoons fresh grated coconut toward the end in this varan recipe.
  • If you want you can add some goda masala also in the dal.
  • 2 to 3 slightly crushed garlic cloves can be added if making varan for regular days. While tempering, add the garlic along with the curry leaves and green chilies. Fry till garlic turns light golden and then add the tempering in the dal varan.

For pressure cooking rice:

  • Pressure cook the rice with 2 cups water for 2 to 3 whistles.
  • For separate grains just add 1.5 cups water and pressure cook for 1 to 2 whistles.
  • For a more softer texture add 2.5 cups water and pressure cook for 2 to 3 whistles.

Note that the approximate nutrition info is for 1 serving of varan with steamed rice.

Nutrition Facts

Varan Bhaat (Maharashtrian Varan Bhaat Recipe)

Amount Per Serving

Calories 339 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 969mg42%

Potassium 265mg8%

Carbohydrates 71g24%

Fiber 7g29%

Sugar 4g4%

Protein 11g22%

Vitamin A 802IU16%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 32mg160%

Vitamin B6 1mg50%

Vitamin C 70mg85%

Vitamin E 1mg7%

Vitamin K 7µg7%

Calcium 59mg6%

Vitamin B9 (Folate) 331µg83%

Iron 2mg11%

Magnesium 29mg7%

Phosphorus 95mg10%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Goan Style Varan Bhaat with Coconut

This Goan varan bhaat is an important dish that is made during the Ganesh Chaturthi festival in the regions of Goa and Konkan. This is a vegan recipe.

This recipe is different from the Maharashtrian Varan recipe posted above and has fresh coconut added in it with minimal spices.

 

varan bhaat recipe for ganesh chaturthi, varan baat with coconut.

 

I make this varan bhaat with coconut often and in fact it is one of our comfort food.

The varan bhaat is served in the Naivedyam or bhog we offer to Lord Ganesha along with the other veggies dishes & sweets. This is satvik dal with no onion and garlic added to it.

You can have the varan with some steamed rice or even roti. You can add a bit if ghee on top of the varan while serving. This is one delicious recipe and you must try it.

Goan Varan Bhaat with Coconut

A lentil preparation made with tuvar dal (arhar dal), coconut, some spices and herbs. This Goan style varan bhaat is best served with steamed rice.

varan bhaat recipe, goan style varan bhaat recipe

Diet:Vegan,Vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

  • Pick, rinse the lentils couple of times in water.
  • Pressure cook the lentils till they are soft.
  • Mash them with a spoon or ladle. Keep aside.
  • Grind the coconut with little water to a smooth paste.
  • Add coconut paste to the cooked lentils and mix well.
  • Then add cumin powder, turmeric powder & curry leaves and salt. mix again.
  • Add water to thin the dal if required.
  • Keep the dal on the stove and let it simmer for 10-12 minutes.
  • Serve Varan Bhaat with steamed rice and some ghee.
  • Instead of combination of moong or arhar dal, you can also add 1 cup of arhar or moong dal instead.
  • You can also grind the coconut with cumin seeds and then add to the dal.

Nutrition Facts

Goan Varan Bhaat with Coconut

Amount Per Serving (4 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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