Varan

(Split Pigeon Peas /Toor Daal)

 This recipe was featured in: extreme makeover – maharashtrian food 

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 Serves 2

1/2 cup toor daal 

1½ cups water (See ratios and proportions)

1/2 tsp turmeric powder (haldi)

1 pinch asofoetida (hing)

1 tsp sugar/jaggery

1-2 tbsp oil (canola, sunflower, corn, vegetable) or ghee (clarified butter)

1/2 tsp mustard seeds (rai/mori)

1-2 small green chillies

2 medium garlic cloves, smashed

salt

fresh cilantro/coriander (dhania), finely chopped

 

Wash and drain the toor daal in a stainless steel pressure cooker vessel. Add the water, turmeric, asofoetida, salt and place it inside the pressure cooker. Cover the lid and bring the cooker to a full pressure, letting it whistle for 3-4 times, then reduce to low heat and simmer for 10 – 15 mins. Toor daal needs more cooking time as its a little tougher as compared to other daals. 

When the cooker cools down, remove the vessel and mash the cooked daal using the back of the ladle or a whisk to a pulp-like consistency. Transfer it to a medium sized pot, add some water if needed and season it with salt and sugar or jaggery. Simmer for 10 – 15 mins.

While the daal is simmering, heat the oil/ghee in a small frying pan. Add mustard seeds along with the green chillies and smashed garlic cloves. When the seeds splutter and the chillies and garlic are slightly fried (just about a min or so), remove from heat and pour over the simmering daal. Stir and continue to simmer.

Garnish with fresh cilantro and serve hot.

 

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