varan bhaat recipe | ganesh chaturthi recipes

varan bhaat recipe for ganesh chaturthi festival varan bhaat is an important dish which is made during ganesh chaturthi festival in maharashtra. there are many variations of making varan bhaat recipe. this recipe is maharashtrian style of making varan bhaat which was shared by my friend. for my international readers, varan bhaat would read as lentil-rice where varan stands for lentil curry or stew or dal and bhaat means steamed rice. varan bhaat is served  as the naivedyam or bhog to lord ganesha along with the vegetable dishes like batata (potato) bhaji or beans bhaji, snacks like alu vadi, potato pakora (batata bhajji) & sweets like puran poli, patholi, ladoos and modak. modak is one of the most favorite food of lord ganesh. this recipe is very simple and easy to make. my friend adds garlic in the varan, but you can skip garlic. i already have a goan style varan bhaat recipe posted on the blog where coconut is added. so you can take your pick. if you are planning to make modaks for ganesh chaturthi festival then you can check ukadiche modak (most popular modak made from rice flour), fried modak and an easy rava modak recipe. varan goes best with steamed rice well with rice and topped with some ghee. if you are looking for more ganesh chaturthi recipes then do check khamang kakdi, moong dal khichdi for naivedyam, poori bhaji, kala vatana sambar and chawli usal. varan bhaat recipe for ganesh chaturthi festival Author: dassana Recipe type: main Cuisine: maharashtrian, indian Serves: 3-4 1 cup arhar or tuvar dal/pigeon pea lentils 2.5 cups water for pressure cooking 2 medium tomatoes ¼ tsp turmeric powder salt as required ½ tsp mustard seeds ½ cumin seeds a pinch of asafeotida (optional) 2-3 garlic cloves, crushed or finely chopped 1 green chili, slit 10-12 curry leaves 1 tbsp chopped coriander leaves for garnish 1.5 tbsp ghee or 2 tbsp oil 1.5 cups rice salt as required (optional) rinse the lentils well in water. pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame. mash the dal with a wired whisk or wooden spoon. add 1 cup water plus salt. keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin. switch off and keep covered. heat oil or ghee in a pan. pop the mustard seeds first. then add the cumin and crackle them. add the curry leaves, garlic and green chilies. fry till the garlic gets light browned and the curry leaves become crisp. pour the whole tempering in the dal. cover and let the tempering flavors infuse with the dal for about 5-6 minutes. garnish varan bhaat with coriander leaves or stir in the coriander leaves. serve varan bhaat hot with steamed rice. rinse the rice till the water clears from the starch. soak the rice for 20-30 mins. drain and then pressure cook the rice for 2.5 to 3 cups water for 2-3 whistles. for separate grains just add 2.5 cups water and pressure cook for 1-2 whistles. for a more softer texture add 3 cups water and pressure cook for 2-3 whistles. serve the bhaat or steamed rice with the varan. you can also add 1 or 2 tbsp fresh grated coconut toward the end in this varan recipe. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/Vmdmws5VtNU/

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