Maharashtrian Dal | Dal Tadka|Phodnicha Varan | Oggarane belle
Phodnicha Varan or Varan is one of the comfort foods of Maharashtra. Phodni means “tempering” and Varan means “Dal”, tempering brings in flavor to the Dal. This dish is referred to as other names in different parts of India. Punjabis call it “Dal tadka” or “Tadke Wali Dal”, here tadka means “tempering”. In Karnataka, they call it “Oggarane belle” or simply “belle”.
Phodnicha Varan comes from cooked Toor Dal and tomatoes and is blended with some tempering. It tastes tangy, and a bit spicy when you use sour tomatoes and spicy green chilies. If the chilies are less spicy, you can increase the quantity as per your taste.
There are many variations to this Dal, hence the ingredients differ from person to person. Phodnicha Varan is a simple dish but is loved by many. If you’re tired of eating junk food while traveling somewhere or in general, this dish gives you the comfort level and makes you feel at home.
When you are bored of cooking special dishes and looking to eat something simple, then this is the right dish. I usually prepare this Dal when I am pretty full or I’m tired from work, this is my comfort food. This Dal tastes good with ghee rice, jeera rice, and steamed rice. I hope you enjoy cooking this Dal recipe for your family and friends.
Phodnicha Varan | Varan Recipe |Maharashtrian Dal|Dal TadkaCourse: Lunch, DinnerCuisine: Indian
1 cup washed toor dal
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
2-3 slit and sliced green chilies
1 large chopped sour tomato
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
7-8 curry leaves
1 cup chopped coriander leaves
3-4 cups of water
1 tablespoon ghee
Salt to taste
- In a pressure cooker, add toor dal, turmeric powder, green chilies, tomatoes and 3 cups of water.
- Place the pressure cooker lid and wait for 2-3 whistles.
- Once the cooker cools down, open the lid and season with salt. Let it cook with an open lid.
- Heat ghee in a pot.
- Add cumin seeds, mustard seeds, asafoetida (hing) and curry leaves.
- Add the boiled dal to the tempering in the pot and mix it well.
- Mix some water with the leftover dal in the cooker and add it to the pot.
- Bring the dal to boil and garnish it with coriander leaves.
- u003cliu003e You can use split Masoor Dal instead of Toor Dal to make this Dal.u003c/liu003eu003cliu003e There are several variations to this Dal. You can use the green chilies in the tempering instead of boiling it with the Dal. I add it to the Dal so that it blends well with Dal and tomatoes to make to spicy. u003c/liu003eu003cliu003e You can use 1/2 tsp jaggery to get a balanced taste. Also, jaggery is a good source of iron. u003c/liu003eu003cliu003e You can also add 1 teaspoon of Vegetable oil along with ghee for tempering.u003c/liu003e
How to make Phodnicha Varan step-by-step?
Step 1: Wash the Toor Dal and add it to the pressure cooker.
Step 2: Add ¼ teaspoon turmeric powder to the Dal.
Step 3: Slit the green chilies and cut them into two pieces and add to the Dal.
Step 4: Add chopped sour tomatoes and water.
Step 5: Place the pressure cooker lid and wait for 2-3 whistles.
Step 6: Once the pressure cooker cools down, open the lid and mash the Dal.
Step 7: Now bring the Dal to boil and season with salt.
Step 8: Heat two teaspoons of ghee in a pot.
Step 9: Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds.
Step 10: Add 6-7 washed curry leaves and ¼ teaspoon asafoetida (hing).
Step 11: Add 7-8 small crushed garlic cloves and 1 finely chopped onion.
Step 12: Add the boiled dal to the tempering (tadka/phodni).
Step 13: Add some water. Bring the dal to boil and add chopped coriander leaves.
Step 14: Phodnicha Varan is ready. Serve it with hot steamed rice, ghee rice or cumin rice (jeera rice).