The festive month is here in India and everyone has started
preparing various types of sweets and savory delicacies. Tomorrow we all will be celebrating Ganesh Chaturthi and all Hindus in Goa
will eat pure veg food i.e. food without onion and garlic. The otherwise fish
eating Goans are very strict when the festivals are celebrated and don’t even
consider keeping onions and garlic in the house. Especially during Ganesh
Chaturthi, when Lord Ganesha comes home.
Different types of dishes are made and offered to Lord
Ganesha as neivedyam. After offering it to the Lord, we all people in the house
eat the food which is considered as Prasad or Prasadam. Ganesh Chaturthi is the
biggest festival in Goa and people celebrate it very religiously. It starts
from the first day i.e. Gauri Pooja and continues till the last day of Ganesh
Chaturthi.
Some people keep Ganesha in house for 1 and ½ days, some for
5 days, some keep it for 11 days and finally some keep it till 21 days.
Throughout this time, people perform Pooja, sing Aarthis, and offer Neivedyam 2
times a day. People even burst crackers like how they do during Diwali. 1 week
before the festival starts, the ladies at home start making sweets like Nevri or Karanji, Modaks ,ladoos,Shankar Pale,Chakri,etc. Pack and send it
as vajje to their daughters and sisters homes.
The recipe that I am sharing today “Varan” is an authentic
Goan recipe that we make specially during festivals and other special
occasions. Not all types of food can be offered as Neivedyam to God. But varan
is one such recipe which can be offered as Neivedyam. Some people add curry
leaves while tempering, but in my house we don’t add curry leaves to this
recipe.
Ingredients: Prep. Time: 20 Min's, Serves: 2
4 tbsp. toor dal
1 green chili
6 tbsp. grated coconut
1 tsp cumin seeds
½ tsp turmeric powder
Salt to taste
For Tempering:
2 tbsp. clarified butter / Desi ghee
Pinch Of Asafoetida
1 tsp cumin seeds
Procedure:
Pressure cook the toor dal and green chili together by
adding 1 cup water.
Grind grated coconut, turmeric powder and cumin seeds by
adding 1 cup water into a thin gravy.
In another kadai/wok, add clarified butter and when it heats
add cumin seeds and asafoetida.
After the cumin seeds flutter, add the grinded gravy and
pressure cooked dal.
Add salt to taste. Simmer for 10 Min’s.
Note:
Serve with hot steamed rice.
Some people add curry leaves while tempering. This is optional.
Serve with hot steamed rice.
Some people add curry leaves while tempering. This is optional.
