Name: Varan Bhaat (Maharashtrian Dal Rice)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 0.5 cup toor dal (split pigeon peas) (100 g); 2 cups water (480 ml, plus hot water to adjust); 0.25 tsp ground turmeric; 1 pinch asafoetida (hing) (choose a gluten-free brand if needed); 0.5 tsp salt; 0.5 tsp jaggery or sugar (optional; a common Maharashtrian touch); 1 cup rice (200 g; short-grain Indian rice or basmati); 2 cups water (480 ml; for basmati use 1 3/4 cups); 1 pinch salt; 2 tbsp ghee (or more to taste); 1 lemon (cut into wedges); lime pickle or thecha (optional)

Varan bhaat is the simplest and most comforting meal in Maharashtra: soft toor dal cooked with turmeric and a pinch of asafoetida (varan), poured over hot steamed rice (bhaat), and finished with a spoonful of ghee and a squeeze of lemon. It is the first meal many Maharashtrian children eat, and the one people crave when they are tired or homesick. There is no tempering and no fuss; the ghee does all the work.

Steamed rice topped with yellow toor dal varan and melting ghee, with lemon and pickle

Varan Bhaat (Maharashtrian Dal Rice)

Simple, soothing Maharashtrian toor dal with turmeric and asafoetida, served over steamed rice with ghee and lemon. Ready in about 35 minutes.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 3 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the varan (dal)

0.5 cup toor dal (split pigeon peas) 100 g
2 cups water 480 ml, plus hot water to adjust
0.25 tsp ground turmeric
1 pinch asafoetida (hing) choose a gluten-free brand if needed
0.5 tsp salt
0.5 tsp jaggery or sugar optional; a common Maharashtrian touch

For the bhaat (rice)

1 cup rice 200 g; short-grain Indian rice or basmati
2 cups water 480 ml; for basmati use 1 3/4 cups
1 pinch salt

To serve

2 tbsp ghee or more to taste
1 lemon cut into wedges
lime pickle or thecha optional

Equipment

1 Pressure cooker or heavy pot
1 Saucepan for rice

Method

Rinse the toor dal in several changes of water. Pressure cooker: cook with the 2 cups of water, turmeric and asafoetida for 4 to 5 whistles (about 12 minutes at high pressure) until very soft. Stovetop: simmer, partly covered, for 35 to 45 minutes, adding hot water as needed.
Meanwhile, rinse the rice and cook it with the water and salt: bring to a boil, cover, and cook on the lowest heat for 15 minutes (12 for basmati). Leave it covered for 5 minutes.
Whisk the cooked dal until smooth. Add the salt and jaggery and enough hot water to make a thick but pourable dal. Simmer for 2 to 3 minutes.
To serve, put a mound of hot rice on each plate, pour the varan over it, and top with a generous spoonful of ghee. Serve with a lemon wedge and pickle.