Varan Bhaat Recipe

Varan Bhaat recipe for Ganesh Chaturthi. It is an important dish that is made during Ganesh Chaturthi festival in Maharashtra.

Varan bhaat would read as lentil-rice where varan stands for “lentil curry or stew or dal” and bhaat means “steamed rice”.

There are many variations of making varan bhaat. This recipe is a Maharashtrian recipe of making dal varan which was shared by my friend. In this recipe post I have shown both the method of making varan as well as cooking rice. 

I have also shared a Goan style varan bhaat recipe at the end of this post in which coconut is added. So you can take your pick.

While making varan bhaat, I usually cook the dal in a pressure cooker and rice in a pot. But you can use the pot-in-pot method of cooking both dal and rice together. Nowadays I use the Instant pot and cook both the varan and the rice using the pot-in-pot method.

Varan bhaat is served as naivedyam or bhog to Bhagwan Ganesha along with vegetable dishes like sautéed potatoes (batata bhaji) or sautéed green beans (beans bhaji) or snacks like alu vadi, potato fritters (batata bhajji) and sweets like Puran Poli, Patholi, Coconut Ladoo. Not to forget Modak that is Bhagwan Ganesha’s most favorite food.

This recipe is very simple and easy to make and is a tempered version of varan. For the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering.

Varan goes best with steamed rice topped with some ghee (clarified butter).

How to make varan bhaat

Making varan (dal)

1. Rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) in the water a couple of times. Add the lentils in a 2 litre pressure cooker.

2. Add ¾ cup chopped tomatoes and ¼ teaspoon turmeric powder.

3. Add 2 cups of water.

4. Season with salt as per taste.

5. Pressure cook dal for 7 to 8 whistles on medium to high flame.

6. When the pressure settles down on its own, open the lid.

7. Mash the dal with a wired whisk or wooden spoon. Add water as required only if the dal looks thick. If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin. Switch off and keep covered.

Tempering for varan recipe

8. Heat 2 tablespoons oil or ghee in a small pan.

9. Add ½ teaspoon mustard seeds first and let them crackle.

10. Then add ½ teaspoon cumin seeds and let them splutter.

11. Add the asafoetida, curry leaves, and green chilies. Fry for a couple of seconds till curry leaves become crisp and then switch off the flame.

12. Pour the whole tempering in the dal.

13. Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.

14. Later mix the dal.

15. Add 2 tablespoons chopped coriander leaves. Mix and then serve with bhaat or steamed rice.

For cooking bhaat (rice)

16. Before you begin with making varan, rinse and soak 1 cup rice in enough water for 20 to 30 minutes.

17. After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped. Depending on the quality of rice, you can add 2 cups water or 2.5 cups water.

18. After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.

19. Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.

20. In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.

21. Once the rice grains are tender and cooked well, fluff rice with a fork.

22. Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.