Tuesday, 21 December 2010

Ghhat Varan

When I was newly married I wondered why my MIL boiled extra Toor daal and kept a big ball of it in the fridge. But being very vague about the quantities needed and totally inexperienced I kept quiet.
The reply to my question was in the evening when guests dropped in and were to have food. The way this ball of daal was transformed was amazing not only is it tasty, high in protein content it is also easily made.

The meaning of Ghhat is thick or hard Varan is daal in Marathi so in English it will translate as hard cereal?


Ingredients:
Boiled toor daal (say about the size of a tennis ball)
 1 or 2 Onions, chopped fine
1 tblspn thick tamarind juice
A marble sized ball of jaggery
2 tblspn oil
Mustard
Hing/asafoetida
Jeera
Turmeric
Red chilli powder
Salt
Coriander
Method:
1.       Soak the jaggery in the tamarind juice.
2.       Mix in the onion and toor daal ball land salt.
3.       Heat the oil add the mustard, jeera, hing/asafoetida, turmeric, lastly red chilli powder. This is the vagarni/phodni/bhagar.
4.       Mix immediately in the bhagar.
5.       Garnish with coriander and serve with chapatti.

11 comments:

  1. looks really yummy and healthy daal...

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  2. def be trying this...tempting recipe..

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  3. Looks very delicious. loved the colour:-)

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  4. first time here.... you have a nice blog dear.....

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  5. frst time here..like ur space..this recipe new to me...

    glad to follow u!

    http://subhieskitchen.blogspot.com/

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  6. Archana, regarding ur q"n about the design over the cookies, just press gently the top of the unbaked cookies with a fork,thats all..

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  7. This comment has been removed by the author.

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