Monday, Apr 22, 2019 | Last Update : 03:28 PM IST

Very ‘dal’icious!

Published : Jul 20, 2018, 12:53 am IST
Updated : Jul 20, 2018, 12:53 am IST

Actress Sharmiela Mandre shares the recipe of her go-to Maharashtrian dal, Varan.

Sharmiela Mandre
 Sharmiela Mandre


  • 150 gm toor dal
  • 75 gm moong dal
  • 60 gm drumsticks (pieces of 3-4 inch)
  • 200 gm tomatoes (finely chopped)
  • 1 ½ tsp turmeric powder
  • ½ tsp asafoetida
  • 1 tsp mustard seeds
  • Curry leaves (a handful)
  • 2½ tsp cumin seeds
  • 10-12 garlic cloves
  • 5-6 green chillies
  • ½ cup fresh coriander leaves
  • 50 gm fresh coconut (grated)
  • Oil and salt as required


Mix toor and moong dal together and wash under tap water.
Soak for 15 minutes. Keep  aside.
Blend green chillies, garlic, coriander, cumin seeds and grated coconut into a fine paste adding little water until a green masala paste is formed.
Drain water from dal. Pressure cook dals with drumsticks, tomatoes, turmeric powder and water till the level of the dal.      
Pressure cook for three whistles on medium flame. After three whistles, turn off flame.
Release pressure release. Open lid.
Heat three tbsp oil in a pan. Add mustard seeds, asafoetida and curry leaves.      

Add masala paste and fry. Add cooked dal.
Add salt as per taste, and mix well.
Cook on medium flame until it boils. Varan is cooked for five minutes on medium flame.
Stir to avoid the masala from sticking to the bottom of the pan.  w After five minutes turn off the flame.


Tags: pressure cook, masala paste, required