Gola Varan

A thick variant of dal cooked with the common aromatics that can be served with bhakris or rotis. A very rural preparation that is usually made with vegetables are scarce. Kala masala and jaggery add that extra zing that can satiate the most discerning palate.

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Gola Varan

Main ingredients Split pigeon peas (toova dal), Mustard seeds, Cumin seeds, Green chillies, Onions, Asafoetida,  Turmeric powder, Red chilli powder, Jaggery, Kala Masala, Fresh coriander leaves
Cuisine Maharashtrian
Course Dals and Kadhis
Prep time 30-35 minutes
Cook time 10-15 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 2½ cups cooked split pigeon peas (toovar dal) 
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1¼ teaspoons cumin seeds
  • 2 green chillies, chopped
  • 2 medium onions, chopped
  • Salt to taste
  • ¼ teaspoon asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • 1½ teaspoons red chilli powder 
  • 2 teaspoons chopped jaggery
  • 1 teaspoon kaala masala
  • 2 tablespoons chopped fresh coriander leaves
  • Bhakri for serving


  1. Heat oil in a kadai, add mustard seeds and once they start to splutter, add cumin seeds and green chillies, mix and sauté for a few seconds.
  2. Add onions and salt and sauté till the onions are golden brown.
  3. Add asafoetida, turmeric powder and red chilli powder and mix well.
  4. Add the cooked dal and jaggery and mix well. Cook on medium heat till the mixture is thick.
  5. Add kaala masala and coriander leaves and mix. 
  6. Transfer the dal into a serving bowl and serve hot with bhakri.