Daali Varan Recipe – A Quick and Easy Konkani Style Dal Recipe that is full of flavor, and gets ready within minutes.
I don’t know if many of you know this, but I grew up in a traditional Konkani GSB (Gowd Saraswat Brahmin) Household, which meant that the staple diet consisted of Konkani Aamchi Food and Recipes.
But so far I haven’t shared many Konkani recipes on the blog. Actually I have only ever shared one, and that was a Konkani Style Ladoo for Diwali. Not regular everyday food.
And this was partly because as delicious, homey and hearty Konkani food
can be is, it’s a relatively simple and easy cuisine. So I wasn’t sure if I even needed to document these recipes here on the blog.
But then I realized that it’s precisely because Konkani food is simple and easy, I must document these recipes and share them on the blog here.
Because more often than not, most of us don’t have the time for the really complicated and involved recipes anyway, and we are always looking for easy, healthy options. And atleast on that front, Konkani food scores a 10/10.
So without further ado, here is my recipe for Daali Varan – a super easy and quick Konkani Style Dal, that can be made within minutes & with just a handful of ingredients, that you will most likely always have in your pantry.
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Other Konkani Recipes: Churmundo Recipe | Konkani Style LadooPrint
Daali Varan Recipe – A Quick and Easy Konkani Style Dal Recipe that is full of flavor and gets ready within minutes. Perfect for busy weekdays.
- Tur Dal (Yellow Split Pigeon Peas) – 1/2 cup
- Salt – 1.25 teaspoon
- Haldi Powder – 1/4 teaspoon
- Ground Black Pepper – 3/4 teaspoon
- Jeera (Cumin) Seeds – 3/4 teaspoon
- Hing (Asafoetida) Powder – 1/8 teaspoon
- Ghee – 1 tablespoon
- Pressure cook 1/2 cup (raw) tur dal with 1.25 cup water for 3 – 4 whistles, depending on how chunky you like your dal. I personally do not like the soft dal chunks in my boiled dal, so I go with 4 whistles, but if you prefer a chunkier dal, go with 3 whistles.
- Then transfer the boiled dal in a cooking pot, add 1.25 tsp salt, 1/4 tsp haldi powder, 3/4 tsp black pepper powder, mix well, and bring it to a boil. This should take 5 – 10 mins on medium flame.
- Meanwhile, in a tadka pan/small pan, heat up 1 tbsp ghee, and add in 3/4 tsp cumin seeds. Once the cumin seeds start crackling, add in 1/8 tsp hing, mix well, and then pour the tadka in the cooked dal.
- Serve hot with steamed rice. Even better if paired with papad and pickle.
- People have different preferences when it comes to the consistency of dal. Some prefer a very thin consistency, others like a more thick and chunky consistency. This recipe shares the measurements for a relatively thinner consistency of dal, but you can always adjust water according to your preference.
- Though keep in mind that dal will naturally soak up the water and thicken up a little.
- Adjust salt and pepper to suit your tastebuds.
- You can also use oil instead of ghee. Ghee is just a personal preference, because it tastes better (to us).
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I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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