Fodniche varan dal recipe is made by adding some spice tempering to boiled lentils . it is a quick and easy recipe, and is a low to medium spicy dish.
Fodniche varan literally translates into tempered lentil curry , it is made with pigeon pea yellow lentils. Tempered lentil curry or fodniche varan is a typical Indian dish eaten mostly in the state of Maharashtra, varan that is boiled lentils is a staple in most maharashtrian households.
Here i am sharing a quicker way of making this fodniche varan dal recipe . It tastes best with plain steamed rice Steamed rice recipe and can also be accompanied by a pickle of your choice. Goes well with raw mango pickle . It tastes best when topped with ghee just before eating .
Ingredients for fodniche varan
- Tur / Arhar dal – 1 cup
- Garlic – chopped 5-6 cloves
- Green chillies – 3 cut into slits
- Mustard seed – 1 tap
- Cumin seeds – 1 tsp
- Curry leaves – 3-4
- Turmeric – 1 tsp
- Salt to taste
- Chopped coriander – 2 spoons for garnish
- Ghee- 2tsp
- Oil -1 tbsp
To pre cook the dal for fodniche varan
Wash tur/ Arhar dal and cook it in a pressure cooker with one glass of water for three whistles. let it cool down completely and then remove it from the pressure cooker and keep it ready , because as soon as the tempering is ready you will have to add the dal to the tempering , hence cook and keep the dal ready .
For the tempering
Now take a saucepan or any deep vessel and add two teaspoons of ghee to it and also add in one tablespoon of oil.
Let the ghee and oil heat up and then turn the flame to slow
Add mustard seeds let them crackle
Add in cumin seeds let them crackle
Crackling of the mustard seeds and the cumin seeds is very important so that they do not taste raw and the dal does not taste bitter. Also keep the flame on low to make sure that they don’t get burned
Then add in the curry leaves let them splutter. Continue to keep the flame on low.
Add in chopped garlic, let the garlic change its colour to light brown
Add in the slit green chillies and let the chillies fry once till they get a light white coating on them. This might take approximately ten to fifteen seconds.
Stir everything and cook for about 2-3 seconds
Then add in one teaspoon of turmeric powder and keep stirring. The turmeric may change color and may quickly burn hence keep the flame on low.
Adding the dal to the tempering
Make sure that it does not burn and then add the cooked arhar/tur dal to it quickly
Add half a glass of water to adjust the consistency. This dal is not too thin nor too thick, it is of medium liquid consistency.
And then add about one teaspoon of salt and chopped coriander leaves. Mix it properly.
Let it boil for 3 to 4 minutes and then turn off the flame and serve.
It tastes best with plain steamed rice topped with a spoon of ghee and topped with this dal curry. It goes well mango pickle or any other pickle of your choice. You can also have a bowl of plain curd with it. Also can be had with Jeera rice recipe. This dish can be had for lunch or dinner.