How to make Varan Bhaat - SK Khazana -

Varan-bhaat generally served at most occasions in a Maharashtrian home

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (tuvar dal), Ambemohor rice

Cuisine : Maharashtrian

Course : Rice

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You can also find more Rice recipes like Sezvan rice Egg Biryani Kanegach Pulao Brown Rice With Omelet

 Varan Bhaat - SK Khazana

Varan Bhaat - SK Khazana Recipe Card

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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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MasterChef Sanjeev Kapoor

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.