Spinach Varan Bhat Bowl

Instructions

1. 1

   Rinse the toor dal thoroughly under running water until the water runs mostly clear. Rinse the basmati rice separately and set aside.

2. 2

   Finely chop the onion and tomato. Mince the garlic, grate or mince the ginger, finely chop the green chili, roughly chop the spinach, and chop the cilantro.

3. 3

   Cook the rice: In a pot, combine the rinsed basmati rice with about 400 ml of the water and a small pinch of the measured salt. Bring to a boil, then cover and simmer on low heat for 12-15 minutes, or until the rice is tender and the water is absorbed. Turn off the heat and let it rest covered for 5 minutes, then fluff with a fork.

4. 4

   Cook the dal: In a separate pot or pressure cooker, combine the rinsed toor dal with about 700 ml of the water, turmeric powder, and part of the salt. Cook until the dal is very soft. If using a pot, simmer for 35-45 minutes; if using a pressure cooker, cook for 3-4 whistles or about 10-12 minutes under pressure.

5. 5

   Mash the cooked dal lightly with a spoon or whisk until creamy. Add the remaining 100 ml water as needed to adjust the consistency to a pourable varan.

6. 6

   Heat the ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant.

7. 7

   Add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.

8. 8

   Add the garlic, ginger, and green chili. Sauté for 1 minute, stirring constantly so the aromatics do not burn.

9. 9

   Add the chopped tomato and cook for 4-5 minutes until it softens and becomes pulpy.

10. 10

    Add the chopped spinach and cook for 2-3 minutes until wilted.

11. 11

    Pour the mashed dal into the spinach mixture. Stir well, bring to a gentle simmer, and cook for 5-7 minutes so the flavors combine. Adjust salt with the remaining measured salt if needed.

12. 12

    Turn off the heat and stir in the lemon juice and fresh cilantro.

13. 13

    To serve, spoon the cooked basmati rice into bowls and ladle the spinach varan over the top. Serve warm with extra cilantro if desired.