“Goda Varan (Maharashtrian Plain Dal)” … there is nothing more heartwarming than a simple meal of dal- chawal … just like how dalitoy is an emotion to every GSB Konkani Saraswat, so is Varan- Bhaat to Maharashtrian’s and each home has their own recipe followed down generations … Goda means sweet and Goda Varan means dal with a mild sweetish tinge … here is a simple Goda Varan (Dal) prepared on festive day’s that tastes awesome served with rice- topped with ghee/ toop and a dash of freshly squeezed juice of lime… Yummilicious ….
** As mentioned in the title there is nothing more pleasing and heartwarming that a meal that includes varan- bhaat to a Maharashtrian. I have often tasted it in friends home on festive ocassions and my hubby who grew up in amchi Mumbai always loved it from childhood. While I always hear the argument that crops up about the traditional recipe, I strongly believe that recipes differ regionwise in all communities and one should enjoy them the way they prefer without belittling others, after all anna is para brahma.
** "Varan" translates to boiled lentil and is traditionally prepared with toor/ tuvar/ tur dal that is cooked mushy, seasoned with turmeric, hing, salt and jaggery to be served along with ghee and with a dash of lime/ nimboo. The same dal with addition of a dash of jaggery is called goda varan, while tempered version (with jeera) is called phodaniche varan. Though Varan tastes best prepared with toor dal, in some home moong dal, masoor dal is also used and this time for a change I prepared this varan with moong dal.
** I will not run into more details on Varan, as my knowledge about it is limited to only savoring, so please do excuse. However, one thing I always like to mention is, life is all about enjoying good healthy food with family and friends and that includes all types of food from all round the country, try them, you never know which one you will fall in love with as there are plenty of delicacies in our country. Good food always binds people together leaving behind animosities and differences, so just enjoy them.
** Here is my simple recipe for “Goda Varan (Maharashtrian Plain Dal)” … my style; which I prepared using moong dal …
** Ingredients :
Moong Dal/ Split Green Gram Dal : 1 cup
Turmeric/ Haldi Powder : ½ to 1 tsp
Jaggery/ Goda/ Bella/ Gud Powder : ½ tsp
Ghee/ Toop : 1 tblsp
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe) OR
Hing/ Asafoetida Powder : 1tsp
Salt/ Namak/ Meeta : to taste
** For Serving :
Ghee/ Toop : as required.
Lemon/ Lime/ Nimboo/ Limbiyo : wedges (each person)
** Wash Moong Dal and soak it in water for 20 minutes. Drain, wash it well add it into a pressure cooker pan along with 3 cups of water and pressure cook on medium to low heat to 3-4 whistles ie until cooked well to soft consistency.
** Allow the pressure to fall on it’s own and when you are able to open the lid, carefully do so. Remove and add the cooked dal into a thick bottomed stainless steel vessel and churn/ beat it well to a very smooth consistency.
** Check the consistency and add more water only if required. This is a semi thick textured dal, so be careful with addition of water, you can always add more water later if required as the dal always tends to thicken on resting.
** Bring the dal to a boil on medium heat adding turmeric, hing water, jaggery, salt to taste. Keep stirring in between to avoid it being burnt at the bottom of vessel. When you see bubbles appearing on surface, add ghee and mix well.
** Note : About Hing/ Asafoetida : You can use hing in powder form or water prepared from gummy type of asafoetida to which I am sharing details at the bottom of this recipe. Please check it out. I have used prepared Hing water.
** “Goda Varan (Maharashtrian Plain Dal)” is done and ready to be served. Goda means sweet and Goda Varan means dal with a mild sweetish tinge. This dal is a must during every festive ocassion in Maharashtrian home’s to be served with rice. Tastes best served hot topped with a generous serving of homemade cow’s ghee/ toop along with a dash of freshly squeezed juice of lime/ nimboo. Some simple meals are so delicious and heart warming that you crave for more. Usually this meal is accompanied with simple veggies like batatcha bhaji (potato stir fry/ batate upkari), koshimbir (salad), aluchi vadi (patrado) etc. and it tastes wondeful. Off course the meal also includes puran poli (ubbati) as another item that is must during festive days especially on Gowri Ganapati. Do try this dal and develop a liking for simple- healthy meals. Stay Blessed- Spread Happiness.
** Note : There are plenty of variations to this recipe depending upon the region or traditions followed down generations. You may garnish the dal with finely chopped coriander leaves. If desired you can also add a few finely chopped green chillies. Again, though toor dal (tuvar dal/ tori daali) is used in preparing Varan, there are many who switch to other dals like moong dal, masoor dal or a mix of them too. If you want that tanginess to dal, you can add kokum or kudampuli too though I prefer lemon juice which is the traditional way it is served with. Topping with ghee enhances the taste, but with rising health concerns, you may cut down or chose to skip as per your choice. Tempering with jeera (cumin seeds) is optional though not followed during festive days.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Sharing a common link to all “Dal” recipes shared in blog before, please browse through the link shared below for more choice …
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