There’s something sacredly simple about a steaming plate of Varan Bhaat. For Maharashtrian families, this humble dal‑rice combo is more than just food – it’s comfort, home, and even devotion. As one food writer notes, the rice+dal pairing “holds a special place” in Indian hearts: “It is much more than food. It is an emotion. Literally sacred and revered”. In my childhood too, the aroma of turmeric‑tinged dal cooking in ghee always signaled warmth and togetherness. Varan Bhaat is a daily staple and a festive favorite – famously offered as naivedhya (prasād) to Lord Ganesha during Ganesh Chaturthi. Even on ordinary days it anchors the meal, and on auspicious days it sits beside modaks and puran poli as a symbol of simple, pure nourishment.
What Is Varan Bhaat?
“Varan” (वरण) is Marathi for lentil curry, and “bhaat” (भात) means rice. In practice, varan bhaat is simply a bowl of steaming toor dal (split pigeon pea lentils) tempered and poured over hot steamed rice. What makes it special is the minimal, heartfelt seasoning – a little turmeric and salt in the dal itself, plus a comforting tadka (tempering) of cumin and ghee on top. Maharashtrian home cooks typically prepare toor dal with water, turmeric and salt, pressure‑cooking it until very soft. The cooked dal is then mashed smooth and simmered to just the right consistency (neither too thick nor too thin). A simple tempering – or tadka – of ghee, cumin seeds and a pinch of asafoetida (hing) is poured into the hot dal for flavor. This daal is ladled over rice and often finished with a drizzle of warm toop (clarified butter); in Marathi, toop means ghee, and it truly makes the dish melt-in-your-mouth.
Ingredients
The beauty of varan bhaat is its simplicity. You’ll need:
1 cup toor dal (split yellow pigeon pea lentils), rinsed
3 cups water
½ tsp turmeric powder
Salt, to taste
1 tbsp ghee (clarified butter)
½ tsp cumin seeds
Pinch of asafoetida (hing)
(Optional for non-satvik version) 1 minced garlic clove and/or 1 slit green chili
Steamed rice (to serve the dal over)
Accompaniments: Lemon pickle (limbu loncha), papad, or a simple potato sabzi (batata bhaji)
These humble ingredients – dal, turmeric, ghee, cumin – are all you need for an authentic varan bhaat. Shweta Arora notes that this “nutritious and comforting meal is a staple in Marathi homes” and is often served with tup (ghee), lemon pickle, papad, and potato curry. (In fact, as one blogger remarks, a meal of varan bhaat with ghee, lonache and batata bhaji was her “favorite growing up”.)
How to Make Varan Bhaat
The cooking method is straightforward.
1. Cook the Dal: Rinse the toor dal and put it in a pressure cooker with 3 cups water, ½ tsp turmeric and salt. Pressure-cook for about 4–5 whistles (until the dal is very soft). If you don’t have a cooker, simmer the dal in a pot for 20–25 minutes until mushy.
2. Mash and Adjust: When done, open the cooker and mash the dal thoroughly with a whisk or spoon until smooth. If the dal is too thick, add a little hot water and simmer gently until it reaches a medium consistency – creamy and pourable, “neither thick nor thin”.
3. Temper (Tadka): Heat 1 tbsp ghee in a small pan. Add ½ tsp cumin seeds; when they crackle, sprinkle in a pinch of asafoetida. (Non-satvik version: this is the time to add minced garlic and green chili if you like.) Fry briefly until fragrant (just seconds), then immediately pour this hot seasoning into the dal and stir. Cover and simmer the dal for a minute or two so the flavors blend.
4. Cook the Rice: Meanwhile, rinse 1 cup rice and drain. In a pot, boil about 2 cups water with a little salt, add the rice, reduce heat, and cook covered until all water is absorbed and the grains are fluffy.
5. Plate and Serve: Scoop a mound of hot rice onto each plate. Ladle the steaming dal over the rice. If you like, drizzle a little extra ghee on top (toop). Garnish with chopped fresh coriander or a squeeze of lemon juice for brightness. Traditionally, varan bhaat is enjoyed with tangy sides: a pickle (especially limbu loncha), crispy papad or wadis, and sometimes a simple potato curry.
Satvik (Temple-Style) Variation
For a satvik (pure) version suitable as temple prasād, simply skip any onion or garlic. The Maharashtrian varan bhaat recipe is already very mild, so omitting garlic yields a perfectly plain dish. In fact, many sources emphasize making varan bhaat without onion/garlic during Ganesh Chaturthi. Dassana Amit notes: “When making it for the Ganesha festival, skip onion and garlic. If preparing on regular days, you can add garlic and onion”. Shweta Arora also points out that this lentil stew is offered on auspicious occasions “since it contains no onion nor garlic”. The cooking method is the same otherwise – pressure-cook and mash the dal, then temper with hing, cumin and ghee. The resulting satvik dal is then offered to the deity and later eaten by the family, symbolizing simplicity and purity.
Tips for the Perfect Varan Bhaat
Consistency: The dal should be smooth and slightly soupy. Mash it well, then simmer with added water until it coats the back of a spoon. Aim for “neither thick nor thin” – too thick and it clumps, too thin and it won’t cling to rice.
Use Ghee (Toop): A generous splash of ghee is the secret to authentic flavor. Whether in the tempering or drizzled on the finished plate, warm toop adds richness. As one recipe notes, a drizzle of hot toop over rice and dal is “truly satisfying”.
Accompaniments: The mellow dal goes beautifully with a tangy bite. Serve varan bhaat with lime or lemon pickle (limbu loncha), crisp papad or kothimbir vadi, and perhaps a simple potato bhaji. These salty/spicy sides cut through the creaminess and complete the meal.
Bright Flavors: A final squeeze of fresh lemon juice or chopped coriander can brighten the dish just before eating. Even a grind of black pepper adds warmth.
Serve Hot: Varan bhaat is best enjoyed piping hot. If it cools or if you’re reheating leftovers, stir in a splash of water before gently heating so the dal loosens up again.
Varan Bhaat in Festivals and Fasting
The simple purity of varan bhaat gives it a special place in Maharashtrian rituals. During Ganesh Chaturthi, it is traditional to offer varan bhaat to Lord Ganesha as part of the bhog. GKToday explains that “Varan Bhaat is a traditional Marathi … dish offered as naivedhya to Lord Ganapati during Ganesh Chaturthi, symbolizing simplicity and purity”. In practice, a temple spread might include varan bhaat alongside modaks, puran poli, shrikhand and other favorites. (Remarkably, varan bhaat itself is listed among Ganesha’s prasād dishes in some recipes.)
Varan bhaat also plays a role in breaking fasts. After evening aarti on a fasting day, Maharashtrians traditionally eat simple sattvic foods – steamed rice and dal among them. In other words, when the fast is over, the first meal often resembles varan bhaat. As one guide notes, “the fast is broken by eating regular but sattvik food like rice, dal, chapatis and subzis”. A warm bowl of dal-rice is therefore an ideal post-vrat comfort.
Whether it’s a humble family dinner or a festive offering, varan bhaat embodies home and devotion. Every spoonful of this ghee-topped lentil curry speaks of Maharashtra’s culinary soul – simple, nurturing, and deeply satisfying. In the end, varan bhaat is more than a recipe; it’s a culinary hug from tradition, reminding us of the warmth and purity at the heart of Marathi food.
Aamras served with puri, garnished with slivered nuts – a golden summer treat in Maharashtrian and Gujarati cuisine.
There’s a particular joy in summer that comes in the form of mangoes. As the mercury rises, so does the excitement in Indian homes for juicy, ripe mangoes. And nothing captures that sunshiney bliss better than a chilled bowl of Aamras with hot, fluffy puri. Aamras (literally “mango nectar” in Hindi/Marathi) is essentially a silky smooth puree of ripe mangoes, often served as a dessert or side with Indian bread. In western India – especially Maharashtra and Gujarat – this combination of Aamras-Puri isn’t just food, it’s an emotion. It reminds one of school holidays, family gatherings, and festive feasts where everyone’s sitting around a big thali, reaching for yet another puri to scoop up that golden, sweet mango goodness. In this post, let’s dive into this traditional delight – from a warm introduction (because every recipe has a story) to the ingredients, step-by-step method, tips, a quick note on making puri, serving suggestions, and a special section on why I love it so much. Get ready to savor summer on a plate!
Ingredients
Here’s what you’ll need to make aamras (serves 4) – it’s a short and sweet list:
Ripe Mangoes – 2 to 3 large mangoes, approximately 2 cups of chopped mango pieces (Alphonso Hapus works great for its sweetness and color, or use Kesar, Payari, etc.)
Sugar – 2–4 teaspoons, or to taste (adjust depending on the sweetness of the mangoes; you can also use jaggery for a more rustic sweetness)
Milk – 2 tablespoons, optional (to adjust consistency; use cold milk for a creamier aamras, or water for a thinner consistency or a vegan option)
Saffron Strands (Kesar) – a pinch, optional (for garnish and a delicate aroma; soak in a teaspoon of warm milk for a minute to draw out color)
Ghee – 1 teaspoon, optional (for drizzling on top when serving – a traditional touch especially loved in Gujarat)
Note: The above ingredients are for the aamras (mango puree) itself. To enjoy it the traditional way, you’ll also need ingredients for puri (deep-fried whole wheat bread) – see the brief puri recipe below. Typically, puri is made with whole wheat flour, salt, and water, and fried in oil.
Method
1. Prep the Mangoes
Wash the mangoes thoroughly to remove any sap or residues. Peel the mangoes and cut the flesh into small pieces, discarding the seed. The riper the mango, the easier this will be. If you’re using a variety like Alphonso or Kesar, you’ll already notice the rich aroma as you chop – that’s a good sign of delicious aamras to come!
2. Blend into Aamras
Place the mango pieces into a blender or mixer jar. Add sugar (if your mangoes are only mildly sweet) and the ground cardamom. Blend everything until you get a smooth, thick mango puree. The consistency should be pourable but not runny. If the mango flesh is very dense or the blender is struggling, add 1-2 tablespoons of milk (for a creamy touch) or water and blend again. The result should be a glossy, sunset-yellow puree that’s silky on the tongue. (Traditional method: If you’re feeling nostalgic, you can also mash the mango pulp by hand. Simply squeeze and massage the mango pieces in a bowl using your fingers or a wooden whisk (mathani) – it’s labor-intensive but yields a lovely texture, and it’s how our grandmothers did it!)
3. Taste and Adjust
Now, taste the blended aamras. This step is crucial because mangoes can vary in sweetness. If it’s already sweet enough, you’re good to go. If not, add a teaspoon or two more of sugar and blend briefly. Remember, you can always add sweetness but you can’t remove it, so add in small increments. Traditionally, if the mangoes are top-quality and naturally sweet, no extra sugar is needed. Also check the consistency: if you prefer it a bit thinner (especially if you plan to drink it or if it’s too thick to scoop), you can whisk in a little more milk or water. Just be careful not to dilute it too much – aamras is best enjoyed thick enough to coat the back of a spoon.
4. Chill
Pour the prepared mango puree into a serving bowl (or individual small bowls) and cover. Place it in the refrigerator for at least 30 minutes (or even a couple of hours). Aamras is meant to be served chilled – the flavors perk up when it’s cold, and it’s incredibly refreshing on a hot day. (If you’re in a rush, you can pop it in the freezer for 10-15 minutes, but don’t let it freeze solid.) Meanwhile, you can get ready to fry the puris so they’re timed to be hot and fresh when you serve.
5. Prepare the Puris
While the aamras is chilling, it’s time to make some puri (fried puffed bread) to go with it. Skip ahead to the Puri Recipe section for a brief how-to. Essentially, you’ll knead whole wheat flour with a bit of salt and water to make a dough, then roll it into small discs and deep fry until they puff up. This only takes around 20 minutes. The key is to have your puris hot and ready when you serve aamras.
6. Serve and Enjoy
Give the chilled aamras a quick stir just before serving. Then, serve it in small bowls or katoris placed on each plate. Pile up the freshly fried puris in a basket or tray lined with paper (to absorb excess oil). Now for the special touch: if you like, drizzle a few drops of ghee on the surface of each bowl of aamras. This is a Gujarati tradition – the faint nuttiness of ghee on cold mango puree is a game changer, trust me. Garnish with a couple of saffron strands on top for a pop of color (and divine aroma). To eat, tear a hot puri, scoop up some chilled aamras with it, and enjoy the explosion of flavors – the experience is pure bliss, combining the cold, sweet, smooth mango with the warm, slightly salty, flaky puri. It’s a summer marriage made in heaven!
Tips for the Perfect Aamras
Choose the Right Mangoes: Start with quality mangoes because aamras is all about the mango. Fully ripe, juicy mangoes with non-fibrous flesh work best. Varieties like Alphonso (Hapus), Kesar, or Pairi/Payari are ideal for their vibrant color and rich natural sweetness. If the mangoes are a bit fibrous, you can push the puree through a sieve after blending to catch any fibers – but using a good mango avoids this extra step. Seasonal, sweet mangoes = heavenly aamras.
Sweetness Control: Traditionally, if mangoes are very sweet, no extra sugar is added to aamras. Taste your mangoes/puree first, and sweeten only as needed. If you do need to add sweetness, you have options: plain sugar dissolves easily and won’t change the color, whereas jaggery (unrefined cane sugar) can add a deeper, molasses-like flavor – great if you like a rich, earthy sweetness (just know it will make the color a bit darker). Add sweetener in small increments, blending and tasting as you go, so you hit the perfect sweet spot.
Consistency Matters: Aamras should have a slightly thick, pourable consistency – think of a thick smoothie or a flowing custard. It shouldn’t be watery or too thin. If your aamras is too thick (maybe your mangoes were super pulpy or you want a lighter texture), adjust gradually. For a Maharashtrian style tweak, you can stir in a few tablespoons of cold milk to lend a creamier, smooth finish. For a Gujarati style approach (which typically avoids milk), add a spoon or two of water instead – just enough to loosen the puree slightly. Always add a little at a time and check; you can’t undo a watery aamras! Also, remember it thickens a bit after refrigeration, so err on a touch thinner if you plan to chill it long.
Flavor Boosters: The classic aamras is usually just mango, maybe sugar, and cardamom. Cardamom powder is a beloved addition in Maharashtra – it adds a warm, aromatic note that complements mango so well. In Gujarat, some families add a pinch of dry ginger powder (soonth/sonth) for a gentle zesty hint, and often a spoonful of ghee on top while serving. You can try both variations in your kitchen and see what you prefer. Saffron is another luxurious addition – just a few strands can make your aamras look and taste royalty-worthy. If using saffron, soak it in a tiny bit of warm milk and stir that into the aamras for an even infusion of color and flavor. Lastly, though not traditional, a squeeze of lemon or a pinch of salt can be added if your aamras tastes overly sweet or flat – acid and salt are known flavor enhancers (but use very sparingly, only if needed).
Serving Temperature: Always serve aamras chilled. This isn’t the kind of dessert you serve warm or at room temperature. The chill amplifies the refreshing feel. If you’re making it ahead for a party, you can blend it and keep it in the fridge. Just give it a good stir before serving (if it sat for many hours, the top might darken slightly or a bit of liquid might separate – a quick stir will homogenize it again). For outdoor summer picnics, you can even keep the serving bowl of aamras over another bowl of ice to keep it cold.
Storage: Because aamras is essentially fresh fruit puree, it’s best enjoyed within a day or two for the best flavor. If you have leftovers, refrigerate them in a clean, airtight container and try to finish by next day (remember, no preservatives here!). For slightly longer storage or if you have a glut of mangoes, you can make mango pulp in bulk and freeze it. Pour the pure mango puree (no milk or sugar added) into freezer-safe bags or containers and freeze. This frozen mango pulp can last a few months. When you crave aamras out of season, thaw the pulp, blend it smooth (add your sugar and spices at this point), and enjoy. It won’t be as aromatic as fresh, peak-season mango aamras, but it’s still a nice treat. (One pro tip: I often freeze small portions of mango pulp at peak season. Come Diwali or New Year, I surprise the family with aamras-puri when no one’s expecting it!)
Presentation: If you want to dress it up for guests or a festive occasion, get creative with presentation. You can serve aamras in elegant glass bowls or even in the mango skins (for a rustic touch). Top each serving with something pretty and tasty – a few pistachio or almond slivers, a couple of saffron strands, or that drizzle of ghee we discussed. The garnishes not only make it look festive but also add texture (nuts) or aroma (saffron, ghee). And of course, serve alongside puri – the contrast of textures (soft puree vs. puffy bread) and temperatures (cold vs. hot) is what makes this duo legendary.
Making the Puri (Fried Bread)
No aamras-puri experience is complete without the puri – the simple fried bread that becomes a perfect scoop for the mango puree. Here’s a quick guide to make puris at home:
Ingredients (for puri dough): 2 cups whole wheat flour (atta), 1/2 teaspoon salt, about 3/4 cup water (adjust as needed), and oil for deep frying. (Optional: 1 teaspoon of oil or ghee to rub into the dough for extra crisp yet soft puris.)*
Make the Dough: In a mixing bowl, combine the whole wheat flour and salt. Add water little by little and start kneading. You want a firm, stiff dough (firmer than chapati dough). It should not be sticky. Knead for a few minutes until smooth. Coat the dough with a few drops of oil to keep it from drying, cover, and let it rest for about 15 minutes (resting helps gluten develop for better puffing).
Roll it Out: After resting, divide the dough into small balls – roughly the size of a lemon. Flatten a ball and use a rolling pin to roll it into a circle of about 4 inches in diameter. Tip: Don’t use dry flour to roll (as we do for rotis) because that can burn in the oil; if needed, apply a tiny bit of oil on the rolling surface or pin to prevent sticking. The rolled disc should be even and not too thin.
Fry the Puris: Heat oil in a deep kadai or skillet. The oil needs to be hot (around 180°C/350°F if you use a thermometer). Test by dropping a small bit of dough; it should sizzle and rise up immediately. Slide one rolled puri carefully into the oil. It will sink momentarily then puff up. Gently press it with a slotted spoon or skimmer – this helps it puff completely. Fry for about 10-20 seconds on one side, then flip and fry another 10 seconds until puri is puffed and light golden in color. Remove with the slotted spoon, letting excess oil drain, and place on paper towels. Continue with the remaining puris, and remember not to crowd the pan – fry one or two at a time depending on the size of your pan. Keep the fried puris in a single layer so they stay puffy (stacking can flatten them).
Serve: Puris are best enjoyed fresh and hot. They tend to lose their crunch and deflate a bit as they cool, so time them to be done just when you’re about to eat. Pile them in a bowl or dish lined with paper. They’ll disappear fast – especially with a tempting bowl of aamras on the table!
If you prefer a detailed recipe with step-by-step photos for puri, feel free to check out a full Puri Recipe. But the above instructions should work like a charm for a quick batch of puffed puris. Once your puris are ready, dive into the Aamras-Puri feast without delay – hot puris + cold aamras = happiness!
Serving Suggestions
Aamras with puri is such a versatile duo – it can be the highlight of a festive feast or a simple indulgent summer lunch. Here are a few serving ideas and contexts for this delightful dish:
Festive Thali: In many Maharashtrian and Gujarati wedding feasts and festive occasions, aamras-puri is served as part of a traditional thali (a full platter meal). Picture a big plate with spicy veggies, pickles, curries, yogurt and, in the place of honor, a katori of bright orange aamras with a stack of puris. It adds a celebratory vibe and is often the most loved item on the platter. If you’re hosting a special lunch (say for Ganesh Chaturthi or a family get-together in mango season), consider making a mini-thali with aamras-puri as the star – keep the rest of the menu light since this duo is quite rich and filling on its own.
Summer Lunch or Dessert: Honestly, aamras-puri can be a meal in itself. For a laid-back summer lunch, serve yourself a generous bowl of chilled aamras and as many puris as you can eat. You won’t need much else! It’s common in our home to have just aamras and puri for Sunday lunch on scorching days – it’s cooling, satisfying, and puts everyone in a good mood (and then straight into a mango-induced nap 😄). Alternatively, if you’ve made a spicy Indian meal, you can serve aamras as a dessert in the end. In that case, you might serve it without puri, just in small dessert bowls to be eaten on its own like a pudding. But trust me, it’s extra special with puri, so I almost always pair them.
With a Savory Side: While not required, you can add a savory side dish to your aamras-puri meal. A classic combination in Maharashtra is Aamras-Puri with Batatyachi Bhaaji – which is a simple, mild potato stir-fry (turmeric and minimal spices) served alongside. The lightly spiced potatoes complement the sweet aamras and make the meal feel complete. Another traditional accompaniment is a spoonful of mango pickle on the side of your plate. A little bit of tangy, spicy pickle eaten intermittently cuts through the sweetness and elevates the flavors – it might sound odd, but try a tiny lick of pickle in between bites of aamras-puri, it’s wonderful! However, avoid any strongly flavored curries or sabzis with aamras-puri; the mango puree is delicate and should remain the hero of the meal (strong flavors can clash or overwhelm the experience).
Shrikhand-Puri Alternative: If by any chance you’re reading this outside of mango season and still want a similar treat – there’s a popular alternative in Maharashtra: Shrikhand-Puri. Shrikhand is a thick yogurt-based sweet (often flavored with saffron and cardamom) and is also enjoyed with puris, especially when mangoes aren’t around. But as soon as summer arrives and mangoes are aplenty, shrikhand takes a backseat and the glorious aamras takes center stage. Some festive menus even offer both! So, you could serve shrikhand alongside aamras for variety, and let people alternate between the two – both eaten with puris. It’s double indulgence but hey, Indian festivals and summers are meant for enjoying abundance.
Finally, whether you serve it in a grand thali or as a cozy family meal, remember the golden rule: Hot puris and cold aamras. That temperature contrast is key to the experience. So time your meal prep accordingly, and enjoy this simple yet divine pairing that truly celebrates the king of fruits – the mango!
Why I Love It
Every bite of aamras with puri carries me back to the golden summers of my childhood. I remember tumbling into the house after long hours of playing under the harsh sun – face red, hair messy, and stomach growling. The moment I stepped in, I’d be hit by the heavenly fragrance of ripe mangoes wafting from the kitchen. My grandmother would be there, seated on the cool floor, a large bowl in front of her. She’d be squeezing mango pulp by hand with an old wooden masher – a true labor of love that filled the entire house with a sweet, fruity aroma. Nearby, a heap of fluffy puris would be wrapped in a cloth to keep them warm. As soon as I washed my hands (a must-do ritual enforced by grandma!), she’d hand me a katori of chilled aamras and a couple of ghee-brushed puris. I would sit cross-legged on the floor beside her, and dunk a piece of puri into the thick mango puree. That first bite – oh, I can still recall it – the puri’s warmth meeting the cold, luscious mango sweetness – it was pure bliss. I’d devour it with mango dripping down my fingers, and she’d chuckle, wiping my hands with the end of her saree pallu.
What makes aamras-puri so special to me is not just its delectable taste, but the memories and comfort it brings. It’s a reminder of family gatherings during summer vacations, when all of us cousins would sit in a big circle with a huge pot of aamras at the center. We’d compete to see who could eat the most puris with aamras, giggling with mango-streaked lips and sticky fingers. Those afternoons felt endless and joyful.
It’s also the simplicity of the dish that enchants me – just ripe fruit and a basic bread, no elaborate techniques or fancy ingredients – yet it feels like a royal treat meant for the gods. Even today, as soon as the mango season hits its peak, the very first thing I make is aamras. It’s my way of celebrating summer. The creamy sweetness of the mango, the light hint of cardamom, the indulgent aroma of that little drizzle of ghee, and the satisfaction of tearing into a hot puri to scoop it all up… it’s an experience that nourishes the soul as much as the body. This dish is sunshine and nostalgia served on a plate, and that’s why I absolutely love it.
The Pinch of Masala 