Maharashtra’s cuisine is rich in flavor and known for its distinguished presentation. Lentil and rice or “daal chawal” as it called in India, is a staple food all across India.
A traditional varan is called “goda varan” or “sweet varan” is a simple comfort food eaten on daily basis in all Maharashtra homes.
There can be many variations to this basic lentil like moong dal varan, fenugreek seed varan, cumin flavored varan, etc. Traditionally varan is served on a mound of hot steaming rice (Ambemohar or Basmati variety) with a spoon full of ghee (clarified butter) along with lemon and salt on the left side of the thali (plate).
During important functions and weddings it is an important starter for the main course and the rice is pressed into a flower shaped mould and inverted on the plate before varan and ghee is poured on top of it.
Today I am presenting you the Ambat varan ( sweet & sour tur dal) from my mother’s kitchen. “Ambat” means sour. This sweet and sour lentil recipe is a specialty of my mother
Ingredients:
1-cup Pigeon peas lentil(tuvar/toor /arhar dal)
1 tsp. Turmeric powder
1/3 tsp. Asafoetida (hing)
1 onion chopped into large cubes
2 green chillies sliced length wise
1/4 cup tamarind pulp (thin)
3-4 tbsp sugar or Jaggary
1/2 cup fresh Cilantro(kothimbir/dhania) leaves chopped
4-5 curry leaves (kadippata)
2 tsp fresh coconut
For Tempering:
2 Tbsp Oil
Four cloves of fresh Garlic
1/4 tsp. Asafoetida
1 tsp Mustard seeds
1 tsp. Cumin Seeds
1 tsp. Red Chili powder
1 green chili – seeds removed and cut lengthwise into two parts
5-6 Curry leaves
Method:
1.Wash toor dal & keep it soaked in water for minimum 1 hour .This reduces cooking time.
2.Add 1 cup of water, asafoetida and the turmeric powder,to nicely washed tuvar dal. Pressure cook until soft .
3.Transfer the cooked lentil into a pot. Add 2 cups of water,split green chilli,onion . Blend the cooked lentil until it mixes thoroughly.
4.Add the tamarind and Jaggary and fresh coconut and bring it to a rapid boil. Add salt and let it cook for 8-10 minutes. Bring down the heat to medium and keep it boiling.
5.In another small pan, heat the oil until hot.Add the garlic cloves and cook until golden brown. Now add the asafoetida, mustard seeds, and cumin seeds.
6.Once the seeds start sputtering, add the red chili powder, turmeric powder, curry leaves and green chili.
7.Cook for a few seconds and then temper the boiling lentil with this mixture. Bring it to another rapid boil.
8.Garnish with more chopped cilantro leaves. Serve with plain rice with a spoonful of ghee (clarified butter) and a squeeze of lime.
Tip :
The sourness and sweetness needs to be adjusted, as the tamarind you use will vary in its tanginess.
A traditional varan is called “goda varan” or “sweet varan” is a simple comfort food eaten on daily basis in all Maharashtra homes.
There can be many variations to this basic lentil like moong dal varan, fenugreek seed varan, cumin flavored varan, etc. Traditionally varan is served on a mound of hot steaming rice (Ambemohar or Basmati variety) with a spoon full of ghee (clarified butter) along with lemon and salt on the left side of the thali (plate).
During important functions and weddings it is an important starter for the main course and the rice is pressed into a flower shaped mould and inverted on the plate before varan and ghee is poured on top of it.
Today I am presenting you the Ambat varan ( sweet & sour tur dal) from my mother’s kitchen. “Ambat” means sour. This sweet and sour lentil recipe is a specialty of my mother
Ingredients:
1-cup Pigeon peas lentil(tuvar/toor /arhar dal)
1 tsp. Turmeric powder
1/3 tsp. Asafoetida (hing)
1 onion chopped into large cubes
2 green chillies sliced length wise
1/4 cup tamarind pulp (thin)
3-4 tbsp sugar or Jaggary
1/2 cup fresh Cilantro(kothimbir/dhania) leaves chopped
4-5 curry leaves (kadippata)
2 tsp fresh coconut
For Tempering:
2 Tbsp Oil
Four cloves of fresh Garlic
1/4 tsp. Asafoetida
1 tsp Mustard seeds
1 tsp. Cumin Seeds
1 tsp. Red Chili powder
1 green chili – seeds removed and cut lengthwise into two parts
5-6 Curry leaves
Method:
1.Wash toor dal & keep it soaked in water for minimum 1 hour .This reduces cooking time.
2.Add 1 cup of water, asafoetida and the turmeric powder,to nicely washed tuvar dal. Pressure cook until soft .
3.Transfer the cooked lentil into a pot. Add 2 cups of water,split green chilli,onion . Blend the cooked lentil until it mixes thoroughly.
4.Add the tamarind and Jaggary and fresh coconut and bring it to a rapid boil. Add salt and let it cook for 8-10 minutes. Bring down the heat to medium and keep it boiling.
5.In another small pan, heat the oil until hot.Add the garlic cloves and cook until golden brown. Now add the asafoetida, mustard seeds, and cumin seeds.
6.Once the seeds start sputtering, add the red chili powder, turmeric powder, curry leaves and green chili.
7.Cook for a few seconds and then temper the boiling lentil with this mixture. Bring it to another rapid boil.
8.Garnish with more chopped cilantro leaves. Serve with plain rice with a spoonful of ghee (clarified butter) and a squeeze of lime.
Tip :
The sourness and sweetness needs to be adjusted, as the tamarind you use will vary in its tanginess.
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