Sadh Varan / Goda Varan (Maharastrian Plain Dal )

For most Maharashtrians, varan-bhaat is the comfort food. This "Varan" is very very simple, authentic and popular dal recipe of Maharashtra.

Our Indian meal is not one dish meal. There are spicy curry, pan-fry vegetables, chutney, pickle, pakoda etc. many items in our meal dish. So we can’t eat all spicy and tangy items at a time. Roti and rice are main item in our meal. Plain rice can’t eat without dal. This dal is non-spicy, so we match this with other spicy dishes. Hence this 'Sadh Varan' is also known as 'God Varan'.

The dal is served in the naivedyam or bhog we offer to the God along with the other veggies dishes & sweets. This is satvik dal with no onion and garlic added to it.

You can have the dal with rice. It goes well with some clarified butter (ghee) on top and piece of lemon. Some times I like varan-bhat with simple potato bhaji. This is one delicious and simple and you must try it. It is all-time comfort food.

Many babies are fed this with rice who can't bear chilies. This forms the protein component of the meal.

This is how a Varan is made in the Maharastrian homes, depending on which part of Maharashtra this is made the only variation would be adding sweetness to it or not.

Type #1 (Moong Dal)

I prefer to make this type of varan. Reason is....Moong dal is healthy and you may be face some times acidity from tuvar dal.

Ingredients:

• Split & skinned green gram (moong dal) - ½ cup 
• Turmeric Powder- 1 tsp 
• Cumin seeds- ½ tsp (optional)
• Asafetida (hing)- ½ tsp 
• Salt to taste 

Method:

• Wash the dal with water. Soak in water for 30 min to 1 hr. (top up with water just to cover the dal enough) 
• Put in a small pressure cooker or cooker-separator. Add turmeric powder and cumin seeds if you are using. 
• Close the lid and keep on heat. Allow 3-4 whistles to cook dal till mushy. Let it cool. 
• Open lid and beat up the dal while still hot to crumble it. I use a traditional Ravi to do it. Add hing and bit it well. 
• Add salt & ½ to ¾ cup water (consistency depends upon your choice) to the dal and boil. 
• Serve hot with rice. 

Type # 2 (Tuvar Dal)

This dal is more tasty than moong dal. This type of dal is mainly made in Maharashtrian houses and in functions also.

Ingredients:

• Split pigeon peas (tuvar dal) - ½ cup 
• Turmeric Powder- 1 tsp 
• Asafetida (hing)- ½ tsp 
• Jaggery (gul)- a pinch or ¼ tsp
• Oil-1 tsp 
• Salt to taste 

Method:

• Wash the dal with water. Soak in water for 1 hr minimum. (top up with water just to cover the dal enough) 
• Put in a small pressure cooker or cooker-separator. Add turmeric powder and oil. 
• Close the lid and keep on heat. Allow 3-4 whistles to cook dal till mushy. Let it cool. 
• Open lid and beat up the dal while still hot to crumble it. I use a traditional Ravi to do it. Add hing and bit it well. 
• Add salt , jaggary & ½ to ¾ cup water (consistency depends upon your choice) to the dal and boil. 
• Serve hot with rice.