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?
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
Red chilli powder
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.