Varan Bhaat

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the varan toor dal, water, turmeric powder, and half of the salt in a pressure cooker.

2. 2

   Pressure cook for 3-4 whistles, then allow the pressure to release naturally.

   Ca. 15 min.

   Kokkens note: Alternatively, cook in a pot until dal is very soft, about 30-40 minutes.

3. 3

   While the dal cooks, combine the bhaat basmati rice and water in a separate pot.

4. 4

   Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.

   Ca. 15 min.

5. 5

   Once the dal is cooked, mash it thoroughly with a whisk or masher until smooth.

   Ca. 2 min.

   Kokkens note: Add a little hot water if it's too thick.

6. 6

   Heat the oil in a small pan over medium heat for the tempering.

   Ca. 1 min.

7. 7

   Add the mustard seed and let them splutter.

   Ca. 1 min.

8. 8

   Add the cumin seed, asafetida, green chili, and curry leaf, and sauté for 30 seconds until fragrant.

   Ca. 1 min.

9. 9

   Pour the tempering over the mashed dal and stir well. Add the remaining salt to taste.

   Ca. 1 min.

10. 10

    Serve the varan hot over the steamed bhaat basmati rice, garnished with cilantro.

    Kokkens note: Enjoy with a squeeze of lime or a spoonful of ghee (if not vegan).