Ambat Varan is a common Maharashtrian preparation that features on a Maharashtrian dining table quite regularly. This sweet and sour Dal Preparation is very easy to make which makes it an ideal choice to fit into a list of Comfort meals .
Being a Konkani, two of the most common types of Varan that I grew up eating are Maharashtrian Varan and Ambat God Varan. While the former requires a bit more elaborate preparation (making Vaatan-masala paste) and usually forms part of festivities, the latter is much more common and requires less preparation.
As the name (Ambat God) indicates, the dish is a perfect balance of two important flavors (sourness and sweetness). We use Kokum rinds and Jaggery to impart these flavors to the dish which can easily be replaced with any other souring or sweet agents. In some parts of Maharashtra, Kokum is replaced with Tamarind pulp and Jaggery gets replaced with Sugar. It all boils down to what is available in your pantry at the moment (unless you are a purist and hate to alter to your recipes in anyway)
Let’s go through this soulful preparation.
We will Pressure Cook Tur Dal. We have soaked Dal for an hour. Drain water and transfer Dal to a Pressure Cooker. Now add Turmeric Powder, Asafoetida Powder, Red Chili Powder and Salt to taste. We will add water. Add enough water to rise above the level of Dal. We have used 1 1/2 Cups of water.
Pressure cook on low-medium heat until 3 whistles
Transfer cooked Dal to a bowl and whisk cooked Dal
Let’s prepare for Tadka. Heat 2 tbsp Cooking Oil in a Pan. Add Mustard Seeds to Oil. ,
Add Cumin Seeds, Asafoetida Powder
Add chopped Ginger-Garlic, Curry Leaves, Sliced Chilies and chopped Coriander Leaves and fry until Garlic becomes light brown in color.
Add whisked Dal and mix well. Adjust water as per desired consistency. We have added 1 and 3/4th Cups of Water and let it simmer.
As it begins to simmer on high heat, add Jaggery and Kokum rinds. Add Salt to taste and some more Coriander Leaves. Mix well. There are some possible variations in Ambat Varan recipe. We have used Kokum and Jaggery. Kokum can be replaced with Tamarind and Jaggery with Sugar
Cover and Cook Dal
We have cooked Dal for about 6 mins on low heat
Prep time:
Cook time:
Total time:
Serves: 3-4
- ½ Cup=125 gms Tur Dal (Split Pigeon Pea),
- Soaked in water for 1 hour
- 1 tbsp=12 gms Jaggery
- 5-6 Kokum rinds
- or 2 tbsp Tamarind Pulp
- ¼th Cup Fresh Coriander Leaves (chopped)
- Salt
- Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ½ tsp Asafoetida Powder
- 7-8 Curry Leaves
- 1-inch Ginger root (chopped)
- 5-6 Cloves of Garlic (chopped)
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 2 Green Chilies (sliced into lengths)
- We will Pressure Cook Tur Dal. We have soaked Dal for an hour. Drain water and transfer Dal to a Pressure Cooker. Now add Turmeric Powder, Asafoetida Powder, Red Chili Powder and Salt to taste. We will add water. Add enough water to rise above the level of Dal. We have used 1½ Cups of water. Pressure cook on low-medium heat until 3 whistles
- Transfer cooked Dal to a bowl and whisk cooked Dal
- Let's prepare for Tadka
- Heat 2 tbsp Cooking Oil in a Pan. Add Mustard Seeds to Oil. Add Cumin Seeds, Asafoetida Powder, chopped Ginger-Garlic, Curry Leaves, Sliced Chilies and chopped Coriander Leaves and fry until Garlic becomes light brown in color.
- Add whisked Dal and mix well. Adjust water as per desired consistency. We have added 1 and ¾th Cups of Water and let it simmer.
- As it begins to simmer on high heat, add Jaggery and Kokum rinds. Add Salt to taste and some more Coriander Leaves. Mix well. There are some possible variations in Ambat Varan recipe. We have used Kokum and Jaggery. Kokum can be replaced with Tamarind and Jaggery with Sugar
- Cover and Cook Dal
- We have cooked Dal for about 6 mins on low heat
- Ambat Varan is ready to be served. Keep covered until serving
- We have served it with Jeera Rice. Ambat Varan is my favorite comfort food since childhood. My Mom would serve it with Steamed Rice and Fish Fry. Love to try this combination of comfort meal?
- Two points worth remembering while making Dal
- a) Soak Dal for atleast an hour. This reduces the cooking time, thereby saving fuel.
- b) Whisk the cooked Dal. This helps in achieving smooth and silky texture
Click here to watch recipe video
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