Varai is a millet used in many households as a staple diet. It is used also used extensively during fasting periods. Varai is used in many preparations like plain rice style, khichidi with dals, pulavs, Idly, payasam, sevai etc. Any item prepared with rice can be substituted and prepared with Varai. Varai is usually had with any spicy curry or curds. Varai with Shengdanyachi Amti is a combination of dish commonly prepared in Maharshtra.
For preparing Varai Masoor Dal Khichidi : Wash 1 cup of Varai along with ¾ cup of masoor dal and keep ready aside.
Pressure cook 3 medium sized potatoes till done. When the pressure drops remove the lid and cool the potatoes completely. Peel of the skin and cut the potatoes to cube sizes. Deep fry the potatoes in oil after they are completely cooled for a few minutes or till golden, remove on an absorbent paper and keep it ready aside. (Deep frying is Optional)
In a pressure pan cooker, Heat ½ cup of ghee, when it melts, add 12-15 garlic (Skin peeled) and fry till light brown in colour. Lower the heat to minimum and add ½ tsp haldi powder, 1 tsp red chilly powder, 1 tsp jeera powder, 2 tsp coriander powder, 2 tsp of garam masala powder, ½ tsp amchur powder, 1 tsp fennel powder and fry well for a minute or two.
Add the varai and masoor dal in the cooker and mix well. Add salt to taste and 4 cups of water. Mix well and cover the lid. Pressure cook on medium heat to 3-4 whistles. Let the pressure drop on its own. Remove the lid mix in the potatoes and cover the lid again and allow to rest for 5-10 minutes.
Serve the Varai Masoor Dal Khichidi with curds, Shengdanyachi Amti or any other spicy curry for accompaniment of your choice.
** For the Recipe of Onion Rice Vada, Please follow the link given below …..
** For the Recipe of Setting of Curds, Please follow the link given below …..