Mugach varan | Mung dal

Mugach Varan
Mugache Varan or Mung Dal is very simple but important part of Maharashtrian cuisine. Varan bhat is very famous for rice and dal combination. In Maharashtra, Toor Dal or Mung Dal is used to make varan or dal and mixed with plain rice or steamed rice with ghee, is called as Varan Bhat. Each meal is incomplete without Varan Bhat.

Mung Dal is very simple and easy to cook.It takes very less time than other lentils.I used to make it twice or thrice in a week. For my kids, its always good to have Varan Bhat in lunch or dinner. Mung Dal is very nutritious and has lots of benefits, too.

I like to see cooked Mung dal in my Waran, some people cook and mash it.I prefer to give Tadka in cooker and cook this dal till one whistle.

1 cup Moong dal
2-3 green chili
5-6 garlic cloves, finely chopped
5-6 curry leaves
2 tbsp coriander, finely chopped
2 tbsp oil
1/4 tsp. asafetida
1/4 tsp. cumin seeds
1/2 tsp. mustard seeds
1/4 tsp. turmeric
salt as needed
1.Boil Mung dal in pressure cooker till 1 whistle.(Mung Dal get cooked very soon compared to other lentils.)
2.Add turmeric powder and salt into boiled dal and mix it well.
3.Heat oil in Kadhai or pan, add curry leaves, mustard seeds, cumin seeds and let them splutter in oil.
4.Add chopped garlic and let them turn to golden brown and then add green chili.
5.Once chili turns little golden, add boiled dal into Kadhai. Add salt to taste.
6.Add coriander to dal and keep on flame for few minutes. Once Mung Dal starts boiling, switch off the flame.
Serve Mugache varan or Mung Dal with rice or roti. Adding ghee to this Dal enhance its flavors.

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