Varan and xit are comfort food on veg days for Goans! It is a must for every religious function. Varan is popular in Maharashtra as well. However, what sets the Goan varan apart is the coconut milk. This was one recipe that my friends absolutely loved! I remember one time I had invited them over and knowing how much they love varan, had made a big pot of varan! They finished it all within no time. There was another friend who was yet to come so I made another batch of an equal amount. Guess what, they finished that as well before she arrived! I never understood their obsession with a simple varan. But guess this simple Goan gravy screams comfort for them as well just like it does for me.
What you will need:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/4 teaspoon |
| Cumin | 1 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Curry Leaves | 8 |
| Fresh Coconut Milk | 1 cup |
| Ghee | 1 tablespoon |
| Green Chilies | 2 |
| Salt | 1 1/4 teaspoon |
| Tomato | 1 large |
| Toor Dal | 1/2 cup |
| Turmeric | 1/2 teaspoon |
| Water | 1 1/2 cup |
Total Time: 40 minutes
Servings: 8
How to make it:
- Wash the dal. Add it to a pressure cooker along with the water.
- Dice the tomato and slit the chilies. Add them to the cooker as well.
- Pressure cook for 2 whistles or till the dal is cooked.
- Add ghee to a pot and once hot, add asafetida.
- Next, add the cumin seeds, curry leaves, cumin powder, and turmeric. Saute for a few seconds.
- Pour the cooked dal into the tempering and mix well.
- Put fresh coconut milk and salt. Mix well and let the dal come to a boil.
- Add more water if you want a thinner consistency. Adjust the salt accordingly.
- Enjoy with rice!