Varan (Maharashtrian Dal)
Ingredients:
1 cup Toor daal
1 Tomato chopped
2-3 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Finely chopped coriander leaves as required
1 tbsp freshly grated coconut
Salt to taste
Oil as required
Method:
Cook toor dal in the cooker with little water. Mash well once cooked.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, garlic, curry leaves and saute till garlic gets nice golden color.
Add hing and turmeric powder. Mix and immediately add boiled dal. Add water as required.
Mix and add tomato and salt. Bring the daal to a boil. Let it cook for another 10 minutes or till the desired consistency is achieved.
Adjust the salt and garnish with coriander and coconut. Serve with plain rice and pickle.
[…] Wash eggplant and cut it into around 1/2 inch round slices. Sprinkle salt on the eggplant slices, and keep aside for 5 minutes. In a mixing bowl, add turmeric, 2 tsp red chilli powder, cumin powder, coriander powder, 2 tsp curry powder, 1 tsp oil & 2 tsp water. Mix well to form a thick paste. Add the eggplant slices in the mixing bowl and coat the slices well with the paste. Keep it covered for about 15 – 20 minutes. Mix semolina, rice flour, chick pea flour in flat dish.To this mixture, add salt, 1 tsp red chili powder, 1 tsp curry powder and mix well. Coat the marinated eggplant slices (both sides) in the flour mixture. Heat about 2 tbsp oil in a pan and place 2-3 slices, depending on the size of the pan. Drizzle some more oil round the slices.Lower the heat to medium and close the pan with a lid. After 2-3 mins, turn the slices upside down and cover with lid again. Continue to cook till the brinjals are cooked completely and the outer flour coating is crispy. Serve hot with steamed rice and daal. […]