Garlic Varan Recipe

Certainly! Here's a recipe for Garlic Varan, a popular Maharashtrian lentil soup:

Ingredients:

- 1 cup split pigeon peas (toor dal)

- 4 cloves of garlic, finely chopped

- 2 green chilies, slit lengthwise

- 1/2 teaspoon turmeric powder

- Salt to taste

- For Tempering:

  - 2 tablespoons ghee (clarified butter)

  - 1 teaspoon cumin seeds

  - A pinch of asafoetida (hing)

  - 8-10 curry leaves

- For Garnish:

  - Fresh coriander leaves, chopped

Instructions:

1. Rinse the toor dal thoroughly and then soak it in water for about 30 minutes. Drain the water before cooking.

2. In a pressure cooker, add the soaked and drained toor dal, chopped garlic, slit green chilies, turmeric powder, and salt. Add 3 cups of water and mix well.

3. Close the pressure cooker and cook the dal on medium heat for about 4-5 whistles or until the dal is soft and cooked.

4. Once the pressure releases naturally, open the cooker and whisk the cooked dal until smooth. You can adjust the consistency by adding more water if desired.

5. Heat ghee in a small pan or tadka pan over medium heat. Add cumin seeds and let them splutter. Then, add asafoetida and curry leaves. Saute for a few seconds until the curry leaves become crisp.

6. Pour the tempering mixture over the cooked dal and mix well.

7. Garnish the Garlic Varan with freshly chopped coriander leaves.

8. Serve the Garlic Varan hot with steamed rice or with chapati/roti.

Enjoy the flavorful and comforting Garlic Varan!

Note: In Maharashtrian cuisine, a common variation is to add a tadka of red chili powder and mustard seeds to the tempering for extra spice and flavor. Feel free to experiment with different spices according to your taste preferences.