How to make Varan Bhaat - SK Khazana -
Varan-bhaat generally served at most occasions in a Maharashtrian home
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon peas (tuvar dal), Ambemohor rice
Cuisine : Maharashtrian
Course : Rice
You can also find more Rice recipes like Thai Biryani Mirchi Coconut Pulao Hara Masala Kofta Pulao Kale Chane ka Tariwala Pulao
Varan Bhaat - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 51-60 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Varan Bhaat - SK Khazana Recipe
Split pigeon peas (tuvar dal) soaked for 30-40 minutes and drained 1 1/2 cups
Ambemohor rice soaked for 15-20 minutes and drained 1 1/2 cups
Turmeric powder 1/2 teaspoon
Asafoetida (hing) 1/4 teaspoon
Jaggery chopped 1 teaspoon
Salt to taste
Ghee for drizzling
Method
Step 1
Put rice and 3 cups of water in a pressure cooker. Cover the cooker and cook under pressure on low heat till 4 whistles are given out. Set aside for the pressure to reduce.
Step 2
Put split pigeon peas into another pressure cooker, add turmeric powder, asafoetida and salt in another pressure cooker. Add 3 cups of water and mix well. Cover the cooker and cook under pressure on low heat till 4 whistles are given out. Switch off heat and let the pressure reduce completely.
Step 3
Uncover the cooker, add jaggery and salt and churn and mash the pigeon peas well.
Step 4
Uncover the first cooker, put rice in a bowl and press lightly. Upturn the bowl on a serving plate,
Step 5
Pour a ladle full of varan over the rice, drizzle a dollop of ghee and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
