Varan Bhaat Goan Style
Recipe GLPR3b81384d6c15b5
A creamy, aromatic lentil curry from Goa featuring split pigeon peas blended into a smooth puree and tempered with mustard seeds, cumin, green chilies, and fresh curry leaves. This traditional side dish balances the earthiness of toor dal with the subtle sweetness of coconut and warmth of turmeric, creating a silky sauce perfect for serving alongside rice.
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Ingredients
½ cup Toor dal (split skinned pigeon peas)
2½ cups Water
⅓ cup Fresh or frozen coconut, grated
¼ teaspoon Turmeric powder
3 teaspoons Ghee (clarified butter)
¼ teaspoon Mustard seeds
¼ teaspoon Cumin seeds
2½ Green chilies, slit lengthwise
5½ Fresh curry leaves
Salt, to taste
Directions
Rinse the toor dal thoroughly under cold running water, stirring gently until the water runs clear. This removes excess starch and debris.
Transfer the rinsed dal into a pressure cooker and add 1½ cups of water. Close the lid securely and set the heat to medium. Allow the cooker to whistle 7–8 times on medium heat (approximately 12–15 minutes). While the dal cooks, combine the grated coconut and turmeric powder in a small bowl and blend or mash into a smooth paste.
Remove the pressure cooker from heat and allow the pressure to release naturally. Once pressure is completely released, carefully open the lid.
Pour the additional 1 cup of water into the cooked dal. Using an immersion blender, blend the dal and water together until you achieve a smooth, creamy puree consistency. Alternatively, transfer the mixture to a grinder and blend until smooth.
In a small separate pan, heat the ghee over medium-high heat. Once hot, add the mustard seeds and allow them to crackle and pop (about 20–30 seconds). Add the cumin seeds and let them sizzle for another 10 seconds. Reduce heat to medium, then add the slit green chilies and curry leaves. Sauté gently for 30 seconds until fragrant.
Add the prepared coconut paste to the tempering pan and sauté, stirring constantly, for 2–3 minutes until the mixture becomes aromatic and the raw coconut smell subsides.
Pour the entire tempering (seeds, chilies, curry leaves, and coconut paste) into the dal puree. Add salt to taste and stir thoroughly to combine.
Place the dal mixture back on medium heat and bring to a gentle boil. Simmer for 5–7 minutes, stirring occasionally, until the flavors meld together.
Check the consistency—the varan should be pourable but creamy, similar to a thick soup. Add more warm water a little at a time if it is too thick, or simmer longer if it needs to reduce. Adjust salt if necessary. Serve hot alongside rice.
