Naan Sense Grocery
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Naan Sense Grocery · Williston, VT
Toor Dal Varan with Sona Masoori Rice and Ghee Tadka
This is a soft, comforting plate of plain toor dal and sona masoori rice, finished with a small ghee tadka that makes the whole meal feel complete. The dal is cooked until smooth, then seasoned simply with turmeric, arhar dal masala, ginger powder, and salt. Sona masoori rice keeps the plate light and fluffy, soaking up the warm dal without turning heavy. The cumin seeds sizzle briefly in ghee at the end — just enough to bring a nutty aroma and a homely finish. It is practical food for a weekday meal, gentle enough for all ages, and best served hot while the ghee is still fragrant.
Serves 4Prep 10 minCook 35 min7 ingredients available to shop
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 1 cup plain toor dal plain toor dalShop Laxmi – Toor Dal Plain (2lb)
- 1 teaspoon arhar dal masala arhar dal masalaShop MDH Arhar Dal Masala
- 1/2 teaspoon turmeric turmericShop Turmeric Frozen (4 Oz)
- 1 teaspoon cumin seeds cumin seedsShop Laxmi Cumin Seeds -200gm
- 1/4 teaspoon ginger powder ginger powderShop Aara Ginger Powder 200 Gm
- 1 1/2 cups sona masoori rice sona masoori riceShop Bansi Sona Masoori Rice 10 Lb
- 2 tablespoons ghee gheeShop Nanak Desi Ghee – 28Oz
- 1 1/2 teaspoons salt, or to taste saltPantry basic
- 6 cups water, divided waterPantry basic
Let’s cook
- Rinse the plain toor dal well until the water runs mostly clear, then add it to a pressure cooker with 3 cups water and turmeric.
- Rinse the sona masoori rice separately, then cook it with 3 cups water until soft and fluffy; keep it covered so it stays warm.
- Pressure cook the plain toor dal for 4 to 5 whistles, then let the pressure release naturally before opening.
- Whisk or mash the cooked plain toor dal until smooth; add arhar dal masala, ginger powder, salt, and a little more water if you want a looser varan.
- Simmer the plain toor dal for 5 to 7 minutes, stirring now and then so it does not catch at the bottom.
- Warm the ghee in a small pan, add cumin seeds, and let them sizzle until they turn fragrant and slightly darker.
- Pour the ghee and cumin seeds over the hot plain toor dal, stir once, and taste for salt.
- Serve the varan hot over sona masoori rice, with a small spoon of the ghee tadka on top if you like a richer finish.
From our kitchen notebook
Keep the dal pourable; it thickens as it sits.