For Ashadi Ekadashi, (For those who do not know on Ekdashi there is a fast observed.  Ekadashi comes every month so this is maintained every month. Ashadi Ekadashi comes in the Hindu month of Ashad and is considered very auspicious and a lot of people fast. Interested check here.) my father was home.

He had had his surgery and my father in law was in the hospital.  I was to cook something both could eat, something light.

Though at my in-laws place we are not religious in fact we do not have any rituals or compulsions for any festival or days or any day for that matter my father follows all of them. He wanted to do his fast… I know but doing Grrrrrr! was not helping me, he would have not eaten at all.

So I told him I will make Navnaki, that's what it is called in Kannada & in Marathi it is Varya chi Khichidi for his lunch. Its also called Bhagar in Marathi. 

Before he could raise any objections about the use of moong dal I reminded him that Amma made moong dal payas so moong dal is acceptable. That put paid to any argument and we had this delicious khichidi! 

The Varya chi khichidi was so delicious that pappa was willing to eat it in any other form that I made.  And you can bet I used Varya in many ways Khichidi & soup of course it’s made in upit also.

This is how it appears

Recipe Source: Smita Deshmukh

Ingredients:

• 1 cup Varaya che tandul
• ½ cups moong dal
• 2 teaspoon jeera
• 2 teaspoon ghee
• Kala namak
• Green chilli

Method:

• Wash and drain the moong dal.
• In a thick bottomed kadhai/wok add the 1 teaspoon jeera and 1 teaspoon ghee when the jeera crackles add the Varya che Tandul. On low flame roast the Varya che Tandul till you get a lovely aroma.
• Next add the moong dal and roast till the mixture becomes golden.
• Add 3 cups of water and salt raise the flame bring to a boil. Once the water starts boiling reduce the flame to sim and cook covered for say 10 minutes or till the moong dal gets cooked. Stand covered for another 4-5 minutes. (See notes).
• Heat the ghee in another vessel crackle the jeera add the green chilles and pour over the Varya cha baht.
• Serve hot with Good Saar, if it’s not a fasting day then with papad and pickle too.

Notes:

• The amount of water needed depends on the moong dal. I need 3 cups water once and 6 once. Keep some hot water ready and use if needed. Next time I am going to cook the moong dal  first then add the Varya.
• Also the stuff swells so use a smallest cup you can find.
• You can also add veggies like peas, carrots, cauliflower finely chopped while cooking the varya.
• There has been one incidence where I have also added with the jeera and green chillies finely chopped garlic. That tasted awesome too.

This is my entry for Blogging Marathon with alphabets under the alphabet V .

Here are the others with me.

Courtesy: Preeti

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