Nut-Free Varan Bhat

Dive into the comforting embrace of Nut-Free Varan Bhat, a wholesome take on the traditional Maharashtrian classic. This recipe pairs velvety toor dal (split pigeon peas), simmered with turmeric and a fragrant tempering of cumin, mustard seeds, curry leaves, and green chilies, with fluffy, perfectly steamed rice. Free of nuts yet brimming with earthy, aromatic flavors, this dish is a fantastic option for allergy-conscious eaters. With simple ingredients, a quick prep time, and a naturally gluten-free profile, it delivers a hearty, satisfying meal that's perfect for weeknights or festive occasions alike. Serve it warm with a sprinkle of fresh coriander for a touch of brightness. Nut-free comfort food never tasted this good!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 3 cups Water
• 0.5 teaspoons Turmeric powder
• 0.25 teaspoons Asafoetida (hing)
• 1 teaspoons Salt
• 0.5 teaspoons Cumin seeds
• 0.5 teaspoons Mustard seeds
• 1 tablespoons Ghee or neutral oil
• 8 leaves Curry leaves
• 1 piece Green chilies (slit lengthwise)
• 2 tablespoons Fresh coriander leaves (chopped, for garnish)
• 1 cup Rice
• 2 cups Water (for rice)

Directions

Step 1

Rinse the toor dal thoroughly under running water until the water runs clear.

Step 2

In a pressure cooker or a large pot, add the rinsed dal, 3 cups of water, and turmeric powder. Cook the dal until soft. In a pressure cooker, this generally takes about 3-4 whistles. If using a pot, simmer until the dal is tender, about 25-30 minutes.

Step 3

Once cooked, mash the dal gently using the back of a spoon or a whisk to achieve a slightly smooth consistency. Set it aside.

Step 4

Prepare the rice: Rinse 1 cup of rice under running water until the water runs clear. In a pot, boil 2 cups of water. Add the rice, cover, and cook on low heat until the rice is tender and fully cooked, about 15-20 minutes. Fluff the rice with a fork and keep it covered.

Step 5

In a small pan, heat the ghee or neutral oil over medium heat. Once hot, add the mustard seeds and let them crackle.

Step 6

Add the cumin seeds and curry leaves, sautéing for 30 seconds. Then, add asafoetida and the slit green chili. Sauté for another 30 seconds, ensuring the spices are fragrant.

Step 7

Pour the tempering over the cooked dal. Stir well to combine.

Step 8

Add salt to the dal and simmer it for 5 more minutes to allow the flavors to meld.

Step 9

Garnish the dal with freshly chopped coriander leaves.

Step 10

To serve, scoop a portion of steamed rice onto a plate and ladle the warm dal over it. Serve immediately.

Nutrition Facts

Serving size	1600.1 grams (1600.1g)

Amount per serving	% Daily Value*
Calories	1045

Total Fat 18.50g	24%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 0.10g
Cholesterol 36mg	12%
Sodium 2805mg	122%
Total Carbohydrate 174.90g	64%
Dietary Fiber 32.20g	115%
Total Sugars 5.40g
Protein 49.50g	99%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 12mg	67%
Potassium 2997mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 18.6%

Carbs: 65.7%