Simple Lentils: Fodni Che Varan (Tadka Daal)

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When I think of classic Maharastrian food, I immediately think of fodni che varan (also known as tadka daal).  Varan is essentially a lentil soup made of "toor daal," or yellow split pigeon peas.

Varan is very healthy and filling.  Traditionally, varan was made in a pressure cooker.  I don't own a pressure cooker, and as a working woman the slow cooker suits my lifestyle much better.

Fodni (known as chaunk, tadka, and vaghar in different languages) is a mixture of spices cooked in "ghee," or clarified butter.  This method of cooking the spices in the ghee releases the essential oils from the spices and enhances their flavor.  You do not have to add fodni to your varan if you do not want to, but it adds a lot of flavor!

Soak the lentils overnight in room-temperature water.  The next day, cook the lentils in the slow cooker on a low setting for 6 hours with a pinch of baking soda to soften the lentils.

Drain 85 percent of the water from the slow cooker.  Blend 75 percent of the lentils, leaving some of the lentils whole (I use a hand blender).  Then add jaggery, salt, and turmeric.  You can add more jaggery and salt if it suits your tastes.

To make the fodni (again, optional), heat the ghee, cumin seeds, and garlic until it stops crackling or the garlic starts browning.  Add the fodni to the varan and stir.

Before serving, squeeze lemon juice into the varan and garnish with cilantro (unless you are like me and don't like cilantro, in which case you can use parsley)!

Varan can be eaten with rice, quinoa, or any type of Indian bread, such as paratha, roti, naan, etc.

Happy eating!

ingredients (serves 4):

• 1 cup toor daal (non-oily)
• 1 1/2 cups water
• Pinch of baking soda
• 1 tsp jaggery (can add more to taste)
• 1 tsp salt (can add more to taste)
• 1/2 tsp turmeric
• 1 tsp ghee (clarified butter) (optional)
• Pinch of cumin seeds (optional)
• 2 cloves of garlic, finely minced (optional)
• 1/2 lemon
• Pinch of cilantro (or parsley)

recipe:

1. Soak toor daal in room temperature water overnight.
2. Cook toor daal, water, and baking soda in a slow cooker for 6 hours on low heat.
3. Remove 85% of the water from the slow cooker.
4. Use a blender to blend 75% of the toor daal, leaving some of the lentils whole.
5. Add jaggery, turmeric, and salt.
6. To make the fodni, heat the ghee, cumin seeds, and garlic until it stops crackling or the garlic starts browning.
7. Add fodni to the varan and stir.
8. Before serving, squeeze lemon juice into the varan and garnish with cilantro (or parsley) leaves.

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