Zainab Khanam
– 1 cup toor dal (pigeon peas) – 1 cup rice – 1/4 tsp turmeric powder – A pinch of asafoetida (hing) – Ghee or oil for tempering – Curry leaves, mustard seeds, and green chilies for flavor – Salt and water
Pressure cook toor dal with turmeric until soft. Cook rice separately until fluffy.
Heat ghee or oil, add mustard seeds, curry leaves, green chilies, and a pinch of asafoetida. Pour the tempering into the cooked dal.
Add water to the tempered dal to adjust consistency. Simmer for 5 minutes and season with salt.
Serve the dal (Varan) over rice (Bhat), topped with a dollop of ghee. Pair it with pickle or papad for a complete meal.
– Packed with protein and carbs for a balanced meal – Easy to digest, making it perfect for all age groups – A comforting, homely dish for any day