KitchgrowKitchen growth, made calmer
Start planning free
Indian

Maharashtrian Sadha Varan

Sadha varan is plain Maharashtrian dal, cooked with turmeric alone and finished with ghee.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Maharashtrian Sadha Varan

50 mintotal

20 min hands-on30 min hands-off

Prep 5 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 30 minutes of inactive soaking before pressure cooking; the dal should become soft enough to whisk into a smooth varan.

Method

  1. Wash the lentils well. Transfer to a pressure cooker with the turmeric, asafoetida and measured water, then cook for 3–4 whistles until very soft.

  2. Let the pressure release naturally. Whisk the dal until it is smooth and lump-free.

  3. Transfer the whisked dal to a pot. Add the salt and jaggery, then adjust the consistency with warm water as needed.

  4. Simmer gently over low heat for 4–5 minutes until the varan is slightly thickened.

    4–5 min

  5. Serve piping hot over steamed rice, finished with a generous drizzle of the ghee.

How to tell it's done

The varan should be smooth and lightly creamy, with just a subtle sweetness if you added jaggery.

Nutrition

Per serving, from 2 servings.

235kcal

Where the calories come from

  • Protein11.2 g19%
  • Carbohydrate32.4 g54%
  • Fat7.2 g27%
Saturated fat
4 g
Fibre
7.8 g
Sodium
885 mg
Calcium
86 mg
Iron
2.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Keep the varan simple; extra spices hide its clean flavour. Whisk the cooked dal thoroughly for the soft, velvety texture that works with rice and ghee.

What to serve it with

Serve sadha varan with plain steamed rice, ghee, lemon and a simple dry vegetable or pickle.

Common mistakes

The varan tastes flat or feels grainy.
Cook the pigeon peas until very soft, whisk them smooth, and keep the seasoning simple. Varan depends on soft dal, turmeric, salt and a clear ghee finish.

Storing and reheating

Refrigerate sadha varan in a covered container for up to 3 days. Reheat until hot with a splash of water to loosen it; freeze for up to 2 months without the final ghee garnish.