Soy-Free Varan Bhat

Discover the comforting simplicity of Soy-Free Varan Bhat, a wholesome and traditional Maharashtrian dish that's completely free of soy and perfect for vegetarians and vegans alike. This recipe features creamy toor dal (split pigeon peas) simmered with turmeric and topped with a fragrant tempering of cumin, green chili, curry leaves, and optionally ghee or coconut oil to suit your dietary preferences. Paired with soft, steamed rice, this gluten-free and protein-packed dish is as nourishing as it is flavorful. Ready in just 40 minutes, it’s ideal for weeknight dinners and best served with a side of lemon pickle or crispy papad for an authentic Indian experience. Simple, hearty, and aromatic, this soy-free version of Varan Bhat is comfort food at its finest!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Toor Dal (Split Pigeon Peas)
• 4 cups Water
• 0.5 teaspoons Turmeric Powder
• 1 teaspoon Salt
• 1 tablespoon Ghee (Clarified Butter) or Coconut Oil (for vegan option)
• 0.5 teaspoons Cumin Seeds
• 1 pinch Asafoetida (Hing)
• 1 piece Green Chili (slit lengthwise)
• 6 leaves Curry Leaves
• 3 cups Cooked Rice (preferably short-grain white rice)
• 2 tablespoons Fresh Cilantro (Coriander Leaves, chopped)

Directions

Step 1

Rinse the toor dal under cold water until the water runs clear. Soak it for 20 minutes if time permits. Drain and set aside.

Step 2

In a medium pot or pressure cooker, combine the rinsed toor dal with 3 cups of water, turmeric powder, and a pinch of salt. Cook until the dal is soft and mushy. If using a pressure cooker, cook for 2-3 whistles on medium heat. In a pot, this may take 20-25 minutes.

Step 3

Once the dal is cooked, mash it lightly with the back of a spoon for a smooth consistency. Add 1 more cup of water to adjust to your desired consistency and set aside.

Step 4

Prepare the tempering (tadka): Heat ghee (or coconut oil for a vegan option) in a small pan. Add cumin seeds and let them splutter.

Step 5

Add a pinch of asafoetida (hing), the slit green chili, and curry leaves. Sauté for 30 seconds until aromatic.

Step 6

Pour the tempering over the cooked dal. Mix well and allow the flavors to blend by simmering the dal on low heat for 5 minutes. Adjust salt to taste.

Step 7

To serve, place a scoop of warm, cooked rice onto your plate. Ladle the varan (dal) generously over the rice.

Step 8

Garnish with chopped cilantro and serve immediately. Pair with a side of lemon pickle or papad for an authentic Maharashtrian experience.

Nutrition Facts

Serving size	(1805.3g)

Amount per serving	% Daily Value*
Calories	1615.6

Total Fat 19.6g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 0g
Cholesterol 36.4mg	0%
Sodium 2436.1mg	0%
Total Carbohydrate 299.4g	0%
Dietary Fiber 34.0g	0%
Total Sugars 6.1g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 270.6mg	0%
Iron 11.0mg	0%
Potassium 3205.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.9%

Protein: 15.1%

Carbs: 74.0%