Varan bhaat recipe

1. Rinse the lentils well in water.
Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
Add 1 cup water plus salt.
Keep on simmer till you get the desired consistency, which is neither thick nor thin.
Turn off the stove and keep covered.
Heat ghee in a pan.
Pop the mustard seeds first.
Then add the cumin and crackle them.
Add the asafetida, curry leaves, garlic and green chilies.
Fry till the garlic gets light browned and the curry leaves become crisp.
Pour the whole tempering in the dal.
Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
Garnish with coriander leaves or stir in the coriander leaves.
Serve hot with steamed rice.