Varan Bhaat
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Ingredients
- 250 g toor dhal (split pigeon peas)
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 3 tbsp ghee
- 300 g basmati rice
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 578 kcal
- Protein
- 19.6 g
- Carbohydrate
- 94.6 g
- of which sugars
- 1.4 g
- Fat
- 12.2 g
- of which saturates
- 6.9 g
- Fibre
- 10.7 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and boil in 900ml water with the ground turmeric for 30 minutes until completely soft, then whisk smooth.
- 2
Heat half the ghee in a small pan and fry the cumin seeds for 30 seconds, then stir into the dal and simmer for 5 minutes.
- 3
Meanwhile, rinse the basmati rice and cook in a separate pan of salted water for 12 minutes until tender, then drain.
- 4
Season the dal to taste and stir in most of the remaining ghee.
- 5
Serve the rice in bowls topped with the dal, the last of the ghee and the chopped coriander.
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