Varan
May 14, 2014
A staple in Goan Hindu and Marathi homes especially on festivals or religious fasting days. Very easy to make, comprising of nutritious ingredients.
Cuisine
Indian
Course
Main Course
Serves
4
Method
Pressure Cooker
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Indian
- Course Main Course
- Serves 4
- Method Pressure Cooker
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
uncooked toor/masoor daal
1/2 cup
ghee
2 teaspoon
water
2.5 cup
jeera
1/2 teaspoon
salt
1 dash
hing or asafoetida
1 pinch
haldi
1/2 teaspoon
Instructions
1. Measure uncooked daal in a pressure cooker vessel. Wash well until the water runs clear. Then add 1.5 cups of water.
2. To this, add the haldi, jeera and hing. Stir well, then steam in pressure cooked until done. It generally takes 1 or 2 whistles for masoor daal and a minimum of 3 whistles for toor daal. Wait until all the steam escapes from pressure cooker.
3. Transfer the daal into the serving vessel, add the remaining water, ghee and salt to taste. Adjust the amount of water as per consistency desired. Serve with steamed white rice!
HEY THERE!