Varan Bhaat

6 steps. Take it one step at a time.

1. 01

   Rinse 100g of pigeon peas and 200g of rice separately

   Rinse 100g (1/2 cup) of pigeon peas and 200g (1 cup) of rice separately in cold water until the water runs clear.

2. 02

   Add the rinsed pigeon peas

   In a pressure cooker, add the rinsed pigeon peas with 500ml (2 cups) of water, 1g (1/4 tsp) turmeric, and a pinch of asafoetida. Cook for 3-4 whistles on medium heat until the dal is very soft.

   15 min
3. 03

   Meanwhile, cook the rice

   Meanwhile, cook the rice with 500ml (2 cups) of water in a pot or separate pressure cooker compartment until fluffy and fully cooked.

   15 min
4. 04

   Once the pressure releases, open the dal cooker

   Once the pressure releases, open the dal cooker and whisk the lentils with a traditional wooden masher or whisk until smooth and creamy. Add salt to taste.

5. 05

   Heat 15ml ghee

   In a small pan, heat 15ml (1 tbsp) ghee. Add cumin seeds and curry leaves. Once they crackle, pour this tempering over the mashed dal.

   2 min
6. 06

   Serve the hot steaming rice

   Serve the hot steaming rice on a plate, pour the varan over it, and add an extra teaspoon of ghee on top for the best experience.