Maharashtrian Recipes
 
Varan  
   
Serves 2

Ingredients
1 cup toor daal salt to taste
a pinch of Asafoetida (hing) 1 small piece of jaggery (gud)
1 tsp turmeric powder ghee and a slice of lemon for the garnish

Method
Boil the toor daal after adding hing and haldi.
A pressure cooker is useful, but then care must be taken to add adequate amount of water. When the dal is done, mash it, add more water and transfer to a pan.
Heat the pan and while the dal boils add salt and jaggery.
Serve hot on top of rice with a spoonful of ghee and a slice of lemon.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

187

Carotene  ( μg )

66

Protein (g) 11.17 Vitamin C (mg) 0
Carbohydrate (g) 33.55 Mg  (mg) 45
Fat (g) .86 Na  (mg) 14.25
Fibre (g) .75 K  (mg) 552
Minerals (g) 1.78 Mn  (mg) 0.345
Calcium  (mg) 40.5 Zn  (mg) 0.45
Phosphorus  (mg) 154 Cr  (mg) 0.001
Iron  (mg) 1.48