HomeAccompaniments Sadha Varan or Plain Dal~Dal The Maharshtrian Way

Sadha Varan or Plain Dal~Dal The Maharshtrian Way

Comments : 11 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Diabetics Friendly Foods, Healthy food, Indian Cuisine, Kid Friendly, Lowfat, Maharashtrian Cuisine, Meal, Rice on by : ArchanaPotdar Tags: , , , , , , ,

#Sadha Varan

#Sadha Varan

The protein that we vegetarians need comes mainly from dal. So dal in its various forms is much needed and a compulsory food.

I awoke to the sharp contrasts in the cooking styles in Maharashtra and Karnataka before marriage with this dal. I am from Karnataka and hubby’s is from Maharastra.

My FIL was posted in Poona and since hubby’s granny could not make it to the marriage I was on the “Ladki Dekho” in Poona.  After a long and incident prone journey we hubby, SIL and I made it to Poona.

Boy was I hungry. We sat down to eat I found the vegetable sweetish and not something I was used too. So I decided to attack Varan Bhat only to find that too sweet.  I lost my appetite then. Even now I find it difficult to eat the varan that is served.

In Karnataka too we add a small bit of jaggery to the Taavi or Varan but its minuscule and there are people who do not like it at all.

Anyway coming down to Sadha Varan as made in Maharashtra that is eaten with a dollop of sajuk tup or homemade ghee.

There is no recipe as such but here goes…

Sadha Varan or Plain Dal~Dal the Maharashtrian Way

This dal is generally made on a festive occasion and is served first with steamed rice and homemade ghee.


  • 1 cup toor dal
  • 2 peas sized balls of jaggery
  • ½ teaspoon jeera/cumin (optional)
  • ½ teaspoon   asafoetida/hing
  • Salt to taste


  •  Wash and add the dal with sufficient water. The amount of water required varies from place to place and dal to dal. 1:1 ½ is a good enough ratio.
  •  Add Jeera if using.
  •  Boil the dal in the cooker for 3 whistles. Let the pressure drop naturally.
  •  Remove the dal and if it’s well cooked you can mash it with the back of the ladle.
  •  Add the jaggery, hing/asafoetida and salt.
  •  Adjust the consistency of the dal.
  •  Serve hot over rice with a pickle.
    Day 9


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

 Loading InLinkz ...


11 thoughts

  • sapana
    September 10, 2015 at 7:59 pm

    Plain dal looks so comforting.

    • September 26, 2015 at 7:45 pm

      Wat a comforting dal and seriously love all those Maharashtrian dishes you have shared with us..Nothing can beat this homemade comforting foods..

  • September 10, 2015 at 8:41 pm

    Even I cannot eat sweet in dals, may be a miniscule amount.

    I don’t see the comment box for your batata chi bhaji. Leaving the comment here. Your daughter will sure thank you one day when she learns how you sneaked in curry leaves into curry and the secret behind her long hair.

  • September 14, 2015 at 2:49 pm

    this and hot rice with ghee !! total comfort food !

  • September 15, 2015 at 3:16 pm

    Oh I always skip the jaggary even when it is called for…:)

  • September 16, 2015 at 3:54 am

    comfort food at its best

  • September 16, 2015 at 9:37 am

    This is comfort food..i remember trying it for thee Maharashtrian Thali.

  • September 18, 2015 at 10:25 am

    Comforting & delicious Dal Archana.

  • September 21, 2015 at 3:21 am

    Sweet dal is something I’m not fond of either. But I’m willing to try it once 🙂

  • Pingback: Ganesh Chathurti Festival Recipe List |

  • Pingback: Everyday Dal Recipes| Collection of Dal Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *