How to make Varan Bhaat - A Maharashtrian bhaat out of toor dal and boiled rice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split Pigeon Pea, Rice (चावल)

Cuisine : Maharashtrian

Course : Rice

Varan Bhaat Recipe Card

Varan Bhaat

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Varan Bhaat checkout Char Dal Ni Khichdi. You can also find more Rice recipes like Moong Sprouts Brown Rice, Bajra Khichdi, Lilva Rice, Three Mushroom Risotto.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Varan Bhaat Recipe

  • Split Pigeon Pea 1/2 cup

  • Rice 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Rice boiled 3 cups


Step 1

Clean, wash and soak toor dal for half an hour in one cup of water.

Step 2

Take soaked dal, two cups of water, salt, turmeric power in a pan and put to boil. Cook till the dal is well done. Mash thoroughly.

Step 3

Heat two teaspoons of pure ghee in a pan. Add asafoetida, cumin seeds. When the cumin changes colour add the tempering to the mashed dal and cover immediately.

Step 4

To serve press the hot boiled rice into a vati. Overturn the vati onto the serving plate.

Step 5

Pour hot varan on top of it or serve alongside and top it with a teaspoon of pure ghee.