Soy-Free Varan Bhat
Experience the comforting warmth of traditional Maharashtrian cuisine with this Soy-Free Varan Bhat recipe, a delightful blend of wholesome ingredients and simple techniques. Featuring silky toor dal (split pigeon peas) simmered with turmeric and topped with aromatic ghee or coconut oil tempering infused with cumin seeds, asafoetida, curry leaves, and green chili, this dish offers bold flavors without any soy-based ingredients. Served over fluffy, cooked rice and garnished with fresh cilantro, it’s perfect for a hearty, gluten-free meal that’s both nutritious and satisfying. Ready in just under 40 minutes, this quick and easy recipe is ideal for weeknight dinners or special occasions. Pair with papad or lemon pickle for an authentic touch!
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Recipe Information
Ingredients
- 1 cup Toor Dal (Split Pigeon Peas)
- 4 cups Water
- 0.5 teaspoons Turmeric Powder
- 1 teaspoon Salt
- 1 tablespoon Ghee (Clarified Butter) or Coconut Oil (for vegan option)
- 0.5 teaspoons Cumin Seeds
- 1 pinch Asafoetida (Hing)
- 1 piece Green Chili (slit lengthwise)
- 6 leaves Curry Leaves
- 3 cups Cooked Rice (preferably short-grain white rice)
- 2 tablespoons Fresh Cilantro (Coriander Leaves, chopped)
Instructions
Rinse the toor dal under cold water until the water runs clear. Soak it for 20 minutes if time permits. Drain and set aside.
In a medium pot or pressure cooker, combine the rinsed toor dal with 3 cups of water, turmeric powder, and a pinch of salt. Cook until the dal is soft and mushy. If using a pressure cooker, cook for 2-3 whistles on medium heat. In a pot, this may take 20-25 minutes.
Once the dal is cooked, mash it lightly with the back of a spoon for a smooth consistency. Add 1 more cup of water to adjust to your desired consistency and set aside.
Prepare the tempering (tadka): Heat ghee (or coconut oil for a vegan option) in a small pan. Add cumin seeds and let them splutter.
Add a pinch of asafoetida (hing), the slit green chili, and curry leaves. Sauté for 30 seconds until aromatic.
Pour the tempering over the cooked dal. Mix well and allow the flavors to blend by simmering the dal on low heat for 5 minutes. Adjust salt to taste.
To serve, place a scoop of warm, cooked rice onto your plate. Ladle the varan (dal) generously over the rice.
Garnish with chopped cilantro and serve immediately. Pair with a side of lemon pickle or papad for an authentic Maharashtrian experience.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 6.1 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
