Dali Varan is one of the simple and comforting foods typically prepared in GSB households during the no onion, no garlic days. After a heavy meal, this simple combination of rice, dal, and a side dish becomes a very comforting option. Even kids enjoy this recipe, as it is simple and easy to make.
This dish, featuring mushy moong dal blended with a flavorful coconut-based paste, serves as a comforting accompaniment to rice. It is a quick and easy-to-make recipe, enjoyed by both adults and kids alike. This timeless recipe is not only easy to make but also resonates with the warmth of traditional GSB culinary traditions.
How to make Dali Varan :
Start by measuring the dal and washing it 2 to 3 times in water. Then, add some fresh water and bring it to a boil. Cook the dal until it’s mushy. Add in the ground paste and bring it to a nice boil. Simmer for some time, adjusting water as required.
Serving suggestion for Dali Varan :
Served on rice along with some ghee on top, it can be enjoyed with chapati/phulka too.
Dali Varan
Ingredients
- 1/2 cup moong dal
- Water to cook the moong dal to a mushy consistency
- Salt to taste
To Grind:
- 3 tbsp coconut
- 1 tsp jeera
- 1 green chile optional or to taste
- 1/2 tsp haldi
- 2-3 peppercorns to activate the turmeric
- 1/4 tsp hing
Instructions
- Cook moong dal in water until it reaches a mushy consistency. Add salt to taste.
- In a grinder, combine coconut, jeera, green chile, haldi, peppercorns, and hing. Grind into a smooth paste.
- Mix the ground paste with the cooked moong dal, ensuring it blends well.
- Heat the dal mixture, and adjust salt if needed. Bring it to a gentle boil.
- serve it with some ghee topped.
- Dali Varan is ready to be served with rice or chapati. Enjoy!
