Varan Bhaat Recipe

varan bhaat

Ingredients

for tempering:

for the bhaat or steamed rice:

Method

for the varan:

  1. Clean the lentils well in water.
  2. Cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
  3. When the pressure settles down on its own, release the lid and mashes the dal with a wired whisk or wooden spoon.
  4. add 1 cup water plus salt.
  5. keep to simmer on little flame till you get the desired consistency, which is neither thick nor thin.
  6. Switch off and keep covered.
  7. Heat oil or ghee in a pan.
  8. pop the mustard seeds first.
  9. Then add the cumin and crackle them.
  10. add the asafoetida, curry leaves, garlic and green chilies.
  11. fry till the garlic gets light browned and the curry leaves become crisp.
  12. Pour the entire tempering in the dal.
  13. Wrap and let the tempering flavors infuse with the dal for about 5-6 minutes.
  14. Garnish varan bhaat with coriander leaves or mix in the coriander leaves.
  15. serve varan bhaat hot with steamed rice.

for the bhaat or steamed rice:

  1. Clean the rice till the water clears from the starch.
  2. Saturate the rice for 20-30 mins.
  3. Drain and then pressure cook the rice with 2.5 to 3 cups water for 2-3 whistles.
  4. for separate grains just add 2.5 cups water and pressure cook for 1-2 whistles.
  5. for a more softer texture add 3 cups water and pressure cook for 2-3 whistles.
  6. Serve up the bhaat or steamed rice with the varan.

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