Authentic Toor Dal Varan Recipe – South Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal Varan Recipe – South Indian Lentil Curry

Introduction

There’s just something so comforting about a simple bowl of dal and rice, isn’t there? For me, it always brings back memories of my grandmother’s kitchen, filled with the warm aroma of spices. Today, I’m sharing a recipe that’s incredibly close to my heart – Toor Dal Varan. This isn’t just any dal; it’s a South Indian staple, a hug in a bowl, and surprisingly easy to make! It’s a dish that’s been passed down through generations, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Varan recipe is more than just delicious; it’s:

• Comforting: The perfect dish for a cozy night in.
• Easy to make: Minimal ingredients and straightforward instructions.
• Healthy: Packed with protein and nutrients from the toor dal.
• Versatile: Pairs beautifully with rice, roti, or even a side of vegetables.
• Authentic: A taste of South Indian home cooking.

Ingredients

Here’s what you’ll need to create this flavorful Varan:

• 1 cup toor dal (pigeon pea lentils) – about 200g
• 1 cup chopped tomatoes – about 150g
• 1 teaspoon turmeric powder – about 5g
• 2 cups water (for cooking dal) – 480ml
• As per taste salt
• 2 tablespoons oil or ghee – about 30ml
• 1 teaspoon mustard seeds – about 5g
• 1 teaspoon cumin seeds – about 5g
• 1 pinch asafoetida (hing) – about 0.5g
• 8-10 curry leaves
• 1-2 slit green chilies
• 2 tablespoons chopped coriander leaves – about 10g
• 1 cup rice – about 180g
• 2 cups water (for cooking rice) – 480ml
• Salt (optional, for rice)

Ingredient Notes

Let’s talk ingredients! A few things will really make this Varan sing:

• Toor Dal: This is the star! Toor dal cooks up beautifully and has a lovely, slightly nutty flavor. It’s a staple in Maharashtrian and South Indian cuisine.
• Tempering (Tadka): The tempering is everything. Don’t skimp on it! The combination of mustard seeds, cumin, and curry leaves creates an incredible aroma and flavor base. Every family has their own little twist – some add a pinch of red chili powder, others a dash of sugar.
• Hing (Asafoetida): This might seem like an odd ingredient, but trust me! Hing adds a unique savory depth and aids digestion. It’s especially important for those who find lentils a bit difficult to digest. A little goes a long way – seriously, just a pinch! You can find it at most Indian grocery stores.
• Tomatoes: Use ripe, juicy tomatoes for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good rinse under cold water. This helps remove any impurities. Then, add it to a pressure cooker along with the chopped tomatoes, turmeric powder, 2 cups of water, and salt.
2. Pressure cook on medium heat for 7-8 whistles, or until the dal is soft and easily mashed. If you don’t have a pressure cooker, you can cook it in a pot, but it will take considerably longer – about 45-60 minutes.
3. Once the pressure has released naturally, open the cooker and mash the cooked dal with a spoon or a potato masher. If it’s too thick, add a little hot water to adjust the consistency. Simmer briefly for 5 minutes.
4. Now for the magic – the tempering! Heat the oil or ghee in a small pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop (be careful!).
5. Next, add the cumin seeds, asafoetida (hing), curry leaves, and slit green chilies. Sauté for a few seconds until fragrant.
6. Pour this beautiful tempering over the cooked dal. Cover the pot immediately to trap the flavors. Let it sit for 5-6 minutes, then give it a good mix.
7. Finally, stir in the chopped coriander leaves.

While the dal is simmering, let’s get the rice going! Rinse 1 cup of rice and soak it in water for 20-30 minutes. Drain the rice and boil 2 cups of water with a pinch of salt (optional). Add the rice and cook covered until fluffy.

Expert Tips

• Don’t overcook the dal: Overcooked dal can become mushy.
• Adjust the salt: Salt is a personal preference, so add it gradually and taste as you go.
• Use good quality ghee: Ghee adds a richness and flavor that oil just can’t match.
• Fresh curry leaves are best: They have a much more vibrant flavor than dried ones.

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Spice Level Adjustment: Add more or fewer green chilies to control the heat. You can also add a pinch of red chili powder to the tempering.
• Festival Adaptations: During Makar Sankranti or Ugadi, some families add a touch of jaggery (gur) to the Varan for a slightly sweet and savory flavor. My aunt always does this, and it’s divine!

Serving Suggestions

Serve the hot Varan over steamed rice with a generous drizzle of ghee. It’s also fantastic with a side of pickles (my personal favorite is mango pickle!) or a cooling bowl of yogurt. A simple vegetable stir-fry makes a lovely accompaniment too.

Storage Instructions

Leftover Varan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What is Varan and how is it different from other dal recipes? Varan is a specific type of dal originating from Maharashtra and South India. It’s typically made with toor dal and has a distinct tempering with mustard seeds, cumin, and curry leaves. It’s generally thinner in consistency than some other dal recipes.
• Can I use a different type of lentil for this recipe? While toor dal is traditional, you could experiment with moong dal (yellow split lentils) or masoor dal (red lentils), but the flavor will be different.
• How do I adjust the consistency of the Varan? If it’s too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes uncovered.
• What is the purpose of adding Hing/Asafoetida? Hing adds a unique savory flavor and aids digestion. It’s a key ingredient in many Indian dishes.
• Can I make Varan in an Instant Pot? Absolutely! Use the pressure cook/manual setting for 8-10 minutes, followed by a natural pressure release.