Make Simple Gola-Varan…. A delightfully spicy and tasty dish made with Toor Dal (split pigeon peas), I often tell friends it is Indian-style “Hummus”!
When I first had traditional middle-Eastern Hummus with fresh-from-the-oven, pillow-soft Pita bread, it instantly reminded me of my Mom’s Gola Varan and her hot Phulkas (whole wheat flatbread). Sure, the texture was different, and so, of course, was the overall flavor, but still, I found lots of interesting similarities.
It also reminded me of how much I used to love it…. A piece of Mom’s paper-thin, melt-in-your-mouth Phulka, along with its tasty “load” of spicy Gola Varan…. I would just gobble it up, eager to get the next bite into my mouth! Even as I write this post, the surging memories are making my mouth water!
Gola-Varan – simple Maharashtrian food
So… what exactly is “Gola-Varan” (Goal-aa Vur-run)? Pretty simple, actually…. you start with cooked and coarsely mashed Toor Dal, mixed with just salt. To serve, you spoon some onto your plate, and add the toppings that work their magic!
And… What are these toppings? Again, pretty simple…. Spicy Goda Masala (Goad-aa Mus-saa-la, the quintessential Maharashtrian spice mix), fiery red chilli powder (cayenne), finely chopped onions… and then, a generous drizzle of peanut oil over it all. If you like, squeeze some juice from a lime/lemon wedge as well, and Oh Yeah… Chopped fresh coriander leaves (cilantro) too… You know, that beautiful and appetizing garnish on pretty much every Indian dish!
Toor Dal – Staple food in India
My Mom cooked Toor Dal every single day….. Yes, every day! It might sound strange to non-Indians, but it’s actually not uncommon in India at all! Toor Dal is a staple in everyday meals in Indian homes all over the country. Naturally, a plethora of dishes that begin with cooked Toor Dal abound… To make North-Indian Dal-Tadka (Dal-Fry), South-Indian Saambaar, Maharashtrian Amti….. well, you must first cook the Toor Dal!
For lots of Maharashtrian folks, though, simple Sadha Varan Bhaat (minimally seasoned Toor Dal with rice) is the embodiment of comfort food… and my Dad wanted some every single day! Frequently, Mom would cook a larger batch of Toor Dal in the morning, so that she would have some left over, ready for her to make another dish for dinner.
Sometimes, that dish was this super-simple Gola Varan….. All she had to do was chop up some onions and cilantro and slice a lemon or two. That was it, because she always had her home-made Goda Masala stocked in the pantry.
So… Mom typically made this quick-fix dish when she was tired after a long day. She whipped it up in minutes, and we sat around the table, waiting for her to plop a piping hot, puffed-up Phulka (‘Phul’ as in ‘pull’-‘kaa’; whole wheat flatbread, also called Roti/Chapati), straight from the fire, onto our plates. She teased us that we were rather spoiled… When she was growing up, she often had it as an after-school snack… and she ate it with cold Phulkas, left over from lunch.
Hmmm… I guess she did spoil us!
Goda Masala – Buy pre-made or make it yourself
What if you don’t have Goda Masala already stocked? Well…. You can look for pre-made Goda Masala at the Indian grocery store… Nowadays, many stores carry the commercially made spice mixture.
Or better yet, maybe you can try making it from my Mom’s recipe – I’ve already posted it! Nothing beats the flavor of freshly made Goda Masala. If you don’t plan to use it often, though, don’t store it in the pantry. Put it in a jar with a well-fitting lid, or double-bag it in zipper-type bags, then stash it in the freezer…. The flavors will remain really fresh for months, maybe even longer! I keep mine in a glass jar, easy to reach for whenever I need it.
Here’s the link for my Mom’s Goda Masala recipe: Goda Masala
And here are a few dishes you can make with this traditional Maharashtrian spice mix:
- Kobee Bhaat – deliciously spicy and flavorful cabbage-rice, it’s definitely special occasion worthy
- Matkichi Usal – made with sprouted Matki beans, perfect for tongue-tickling Misal
Please do leave a review and star rating if you try any of these – much appreciated!
Hummus and Gola Varan: How are they similar?
And Yeah… Perhaps some of you are still scratching your heads, thinking “How the heck is Gola Varan like Hummus?”… Or maybe you do see…
Let me take a stab at explaining the similarities that I see….. To begin with, the main ingredient in both is a soft-cooked bean/legume: chickpeas for Hummus, Toor Dal for Gola Varan. Then there is the consistency: both are mashed and look like thick “paste”. Sure, Hummus is blended till super-smooth, while Gola Varan is simply hand-mashed… but still, you can’t really ‘see’ the beans/dal in either dish.
As for the rest… well there’s Tahini, olive oil and lemon juice in Hummus… and maybe some spicy and flavorful add-ons, like ground cayenne, crushed red pepper, black pepper, Sumac, Zaatar sesoning, parsley, etc. Now do you see some more similarities with Gola Varan? The peanut oil, the lemon juice, the spicy Goda Masala and red chilli powder….
Also…. There’s something else that is not so obvious from just the names of these dishes: Tahini, used in Hummus, is made with sesame seeds, and these seeds are also a key ingredient in Goda Masala, the “must-have” topping for Gola Varan.
Isn’t it utterly fascinating how folks across the globe often come up with very similar ways to prepare their food?
Toor Dal – aka Split Pigeon Peas, Arhar, Togari, Rohor Mah, Adaseya, Aduwa, etc.
Widely used in many parts of the world, Toor Dal is also known as Pigeon Peas, Arhar…. Tuvar… Togari… and so many more… Many of the names have interesting roots, as one might speculate from the name “pigeon peas”… Yes, folks used to also feed these to pigeons!
Toor Dal (Cajanus cajan), from the same Fabaceae family that most legumes belong to, is widely cultivated in South and Southeast Asia, Africa, Latin America and the Carribbean. A closely related species, Cajanus cajanifolia, is believed to have been cultivated in several regions of India nearly 5,000 years ago! In Africa, the seeds were found in Egyptian tombs, dating back to about 4,000 years ago. I find it rather mind-boggling to discover such facts about the everyday things we consume!
Toor Dal – A power legume!
Like most other beans and legumes, Toor Dal is packed with high quality nutrients. High in protein and fiber, with a rich array of vitamins, minerals and other micronutrients, this tiny little legume “seed” sure packs a powerful punch. And…. It is practically fat-free too! Toor Dal’s fiber, both soluble and insoluble, supports digestive and heart health. The Dal, good for skin, hair and bones as well, is also a particularly good source of manganese, which supports a whole slew of normal functions in the body.
Paired with grains such as rice, wheat, millet or other grains, the incomplete protein from Toor Dal becomes complete. So…. having Gola Varan with any type of “bread” will provide all the essential amino acids your body needs for building “human protein”.
And here’s a fun fact…. The toppings used in Gola Varan are not just for taste… they actually enhance the absorption of several nutrients found in Toor Dal! Yess… the diced onions, the lemon juice, the oil… they ALL contribute in ways you might not have guessed!
So…. This delicious Gola Varan dish, made from Toor Dal, is tasty as well as highly nutritious – a winning combination, indeed! No wonder folks consume it regularly, as a staple item in their everyday meals.
Other bean/legume recipes from different culinary traditions
Do you enjoy having beans and legumes, made into interesting dishes from different parts of the world? Well… I do too! I also like to create new recipes, modify and modernize traditional ones… always with an eye to improving the simplicity of preparation and the conservation of nutrients.
I have shared recipes for several dishes that are bean/legume-based… These delicacies are from a range of different culinary traditions…. Indian, middle-Eastern, Mexcican, Italian…. perhaps you might wish to try some. I have also posted several Maharashtrian dishes….. Here are some links….
Split Dals:
- Split Cowpeas with Pea Shoots – also called Chora Dal, it’s tasty, comforting and nutritious
- Red Lentil Hummus – made nutty with almond flour
- Val Dal Usal – easy and popular Maharashtrian dish, made from split, skinless Dolichos lablab beans
- Mung Dal Shira – simplified recipe for a special occasion dessert
Whole beans:
- Black Beans and Apple Salad – so refreshing, with the crunchy and juicy sweetness of apples
- Pindi Channa – popular everywhere, the flavorful Indian dish made with chickpeas
- Simple and Delicious Hummus – the traditional style, from chickpeas
- Horsegram Usal – tasty, high-protein Maharastrian dish, made with sprouted horsegram beans
- Small Red Beans – with delightfully Mexican flavors, perfect for tacos, quesadillas and more
Hope you make some of these…. Enjoy them with family and friends…. And, Of course, be on the lookout for more new recipes to try!
A request again, my friends Please post a review/comments and a star rating for the dish you made or plan to make…! Thanks a bunch!
Special Diets
This Gola Varan recipe is vegetarian, vegan, gluten-free and soy-free. You can make it nut-free by using sesame oil (preferably cold-pressed), or another neutral-flavored oil you like. If you want to use Extra Virgin Olive Oil, that’s OK, but I honestly feel its strong flavor clashes with that of the Goda Masala in this dish.
If you want to try making this dish with a different Dal, sure… why not? Maybe you can’t find Toor Dal where you live, or perhaps you prefer to avoid it because it upsets your stomach (I’m aware that some folks find it a little gassy)…. I’ve tried it with Mung Dal, Masoor Dal (split red lentils), green/yellow split peas…. Each Dal naturally brings its own unique flavor and they all taste great.
For me, though, it’s the Toor Dal version I’ve described here which is extra special – it’s what brings up so many fond memories for me!
How to Serve Gola Varan
So…. if you’d like to try this Maharashtrian dish that I like to call “Indian-style Hummus”, just cook up a batch of Toor Dal. After it cools a bit, mash it with the back of a sturdy spoon while it’s still lukewarm and stir in some salt. Set it aside while you prepare the onions, cilantro, lime, etc.
To serve, just set it all out… Let folks take whatever they want: chopped onions, cilantro, lime/lemon wedges, along with the Goda Masala, red chilli powder (cayenne) and peanut oil. Also set out your ‘bread” – warm Roti, Paratha, Naan, Pita bread, Lavash, Afghan bread….. or even sliced up crusty sourdough bread or French bread. Gather everyone around and dig in! Yumm!
Do leave a review and star rating… thanks a bunch, my friends!
Enjoy!
Make Simple Gola-Varan: Indian style “Hummus”
Equipment
- Pressure cooker preferred If not available, see Recipe Notes for alternate cooking directions- Note: it will take much longer to cook
- small stainless steel bowl/insert container that fits inside the pressure cooker pot about 2 cup size; for "pot-in-pot" cooking; don't need if not using pressure cooker
- stainless steel trivet/rack to support the bowl/insert container used for cooking the Toor Dal; don't need if not using pressure cooker
Ingredients
- 1/2 cup Toor Dal – dry also called Pigeon peas, Congo peas, Tuvar, Arahar, Togari bele, Adhaki, Ambrebdade, Rohor mah, Adaseya, Shakhul, etc.; if not available, substitute with Moong Dal, red lentils or yellow split peas (Note: the flavor with different legumes will be quite different, but excellent)
- 1 cup Water for cooking the Dal – do not use extra water
- 1/8 tsp Turmeric
- 1/8 tsp Hing (Asoefetida) If not available, OK to omit
- 3/8 tsp Salt adjust as per taste preference
- 1/2 cup Onion – finely chopped/diced Red onion preferred, but any variety OK
- 1/4 cup Fresh Coriander leaves (cilantro) – rinsed and chopped
- 2 tbsp Goda Masala store-bought or home-made; this spice mix is not nut-free – it has coconut; if not available, and/or for nut-free alternative, see Recipe Notes
- 1 tsp Red Chilli powder (cayenne) – spicy
- 1 tbsp Peanut oil for nut-free: use any nut-free mild tasting oil of your choice, such as sesame, canola or avocado; I do not recommend extra-virgin olive oil for this dish: in my opinion, the flavors clash
- 1 whole Lime/Lemon – cut into wedges if not available, OK to use bottled lemon juice; Note: the bottled juice does not have all the nutrients found in fresh juice, especially Vitamin C.
Instructions
- Measure out 1/2 cup Toor dal into a small bowl or insert container that fits inside the main pressure cooker pot.
- Wash the Dal 2-3 times,: during the initial washes, the water will be cloudy, but it turns mostly clear by the 3rd wash. Drain the water completely – use a strainer, if needed.Carefully measure 1 cup water for cooking the Dal: do NOT use extra water – do not simply estimate – please measure it. Add it to the washed and drained Toor Dal.Note: You do NOT want to have lots of "broth" left in the cooked Dal.
- Add the turmeric and hing (asoefetida) and stir. Set aside to soak for 5-10 min (a little longer is OK too).
- Meanwhile, prepare the pressure cooker for pot-in-pot cooking: Place the trivet/rack inside the main cooker pot and add 2 cups of water: the water should barely cover the trivet.
- Place the container on the rack inside the pressure cooker; Close the lid and pressure cook till tender. Wait for natural pressure release to finish cooking the Toor Dal, before opening the lid.Instant Pot (or other electric cooker): Set the timer for 15-17 min. Stove-top pressure cooker that "whistles": decrease heat to medium after the first whistle, and turn heat off after 4 whistles; move the cooker away from the hot grid of the stove to cool faster. Stove-top pressure cooker that don't "whistle": decrease heat to medium after strong hissing indicates that full pressure has been reached, then cook for 10-12 min and turn heat off; move the cooker away from the hot grid of the stove to cool faster.
- The cooked Toor Dal.
- Carefully remove the container from the cooker with sturdy tongs – its hot! Tilt the pan and pour out most of the liquid broth from the bottom of the container – save it for later – to mix it back in after mashing the Dal. You should have only a little bit of broth if you used the right amount of water for cooking the Dal.
- Use a sturdy spoon to gently mash the Dal while it's still warm; I like using a slotted spoon to do this.Add 3/8 tsp salt, stir well to mix and transfer to a serving bowl.
- Dice/Chop the onion.
- Wash the fresh coriander thoroughly in a colander to remove grit and dirt, towel-dry to remove excess water, and chop : it's OK to use tender stems along with the leaves. Also cut a lime/lemon into wedges.
- Set out the Goda Masala: see Recipe Notes for what to do if you don't have this, or if you want to make a nut-free version.
- Set out the bowl with mashed and salted Toor Dal along with all the toppings. Warm up your choice of "bread" – Phulka / Roti / Chapati, flaky Paratha (shown in the pic), Naan, Pita bread, tortillas… or even sliced Sourdough or French bread. All will be delicious!Gather everyone around the table …. Let folks spoon the Dal onto their plate, and pile on whatever toppings they like!Enjoy!
Notes
Pressure cooker not available?
No worries… you can cook Toor Dal on the stove-top: just know that it will take much longer and will need some “baby-sitting” along the way. Follow these directions: You will need a medium, (3 qt/L) heavy-bottom saucepan: stainless steel or non-stick coated works well.- Heat 2 cups water to the pot and bring to a boil; also heat 2 cups water in a separate pot/kettle to add as needed while cooking the Toor Dal
- Meanwhile, wash and drain the Toor Dal 2-3 times.
- Transfer the washed Dal to the boiling water in the heavy-bottomed pot, add turmeric and Hing.Ā
- Stir and bring the contents back to boiling on high heat.
- Lower the heat, cover partially and simmer for about 3o min, stirring every 5 min or so to ensure that nothing is sticking/burning on the bottom.
- Keep an eye on the water-level: once its level has dropped to where it barely reaches the level of the beans, it’s time to add 1/2 cup boiling water
- do resist the temptation to add more all at once – it actually takes longer to cook if you do that!
- Continue to simmer, stir and check the water level, adding 1/2 cup boiling water when needed
- Keep an eye on the water-level: once its level has dropped to where it barely reaches the level of the beans, it’s time to add 1/2 cup boiling water
- After about 25 min of simmering, do a thumb-mash test to check for done-ness
- Remove a few beans from the pot with a spoon, and place them on a plate
- Blow on it to cool it down a little
- Press your thumb gently on one of the beans : does the bean get smashed easily?
- If so, the Dal is cooked and you can turn the heat off.
- If not, continue to simmer and repeat the thumb-mash test every 5 min or so until the Dal is tender-cooked.
- If you need to add water at this stage, only add 1/4 cup at a time, not 1/2 cup.
- You don’t want to have a lot of broth left in the cooked beans (at the end)
- If you need to add water at this stage, only add 1/4 cup at a time, not 1/2 cup.
- When the beans are cooked, turn the heat off, keep the pot partially covered and let it rest for about 10 min or so.
- Do not cover tightly: as it cools, and the steam condenses, the lid will get sucked in tight because of the vacuum that is created.
- When you try to remove the lid, it will be stuck!
- If this does happen, don’t panic!
- Just turn the heat on again under the pot, and in a minute or so, as steam is again formed inside the pot, the lid will get released.
Plan ahead : Cook the Toor Dal in advance
If you’re planning to serve this for a large group of people, you can certainly cook the Toor Dal in advance and save yourself from some last minute stres! However, for best flavor, I recommend that you do this no earlier than about 24 hours in advance. (The Dal starts to lose its fresh taste if you cook it too much in advance.)Ā As for the toppings, I recommend that you chop the onions and fresh coriander as close to serving time as possibleĀ
Goda Masala not available?
Maybe you can try making some yourself from the recipe I’ve posted here: Goda Masala Or , if you’re in a time-crunch, and have Garam Masala on hand, try the following alternative: this will take about 10 min to make the amount you need for this recipe. Note: if you want this to be nut-free: omit the grated dried coconut, and add extra 1 tsp sesame seeds instead.Ā Just so you know: It all sounds way more complicated than it really is! Measure these ingredients: keep them separate at first- Measure 1/2 tsp poppy seeds
- Measure 1 tbsp sesame seeds
- Measure 1 tbsp finely grated dried coconut (also called coconut powder – this is NOT the same as coconut flour!)
- Measure 1 tsp Garam Masala (store-bought or home-made)
- Measure 1 tsp each: coriander powder, cumin powder
- 1/16 tsp salt Ā
- 1/16 tsp Hing
- 1/16 tsp Nutmeg- finely grated/ground (OK to use Mace instead)
- Add the poppy seeds and roast on medium heatĀ for 2-3 min until they start turning brown or begin the pop.Ā Transfer to a large plate to cool.
- Add the sesame seeds roast on medium heat for 2-3 min until they start turning brown or begin the pop.Ā Transfer to the plate with the roasted poppy seeds, in a separate pile, and set aside to cool.
- Add the grated coconut and roast on medium heatĀ for 2-3 min until it starts turning brown. Be alert, or you will quickly end up with a blackened messĀ Transfer to the plate with the roasted poppy seeds and sesame seeds,Ā in a separate pile, and set aside to cool.
- Add the poppy seeds first: pound till crushed
- Add the sesame seeds: pound again to crush the seeds, using a spoon to peel the oily crushed seeds away from the walls of the mortar
- Add 1/2 tsp of the Garam Masala, 1/2 tsp coriander powder and 1/2 tsp cumin powder; pound again, to mix well, using a spoon to peel away from the mortar walls.
- Transfer this mixture out of the mortar, back to the large plate used before.
- Add the roasted coconut to the mortar and pound to crush it a little – add all the remaining ingredients, mix well with a spoon and pound again to distribute evenly.
- Transfer the poppy seed-sesame seed mixture back into the mortar, stir the mixture and pound a little again;Ā
- Stir with a spoon to distribute everything evenly
- Its now ready to use in the recipe as directed.
Storing Leftovers:
Transfer leftover mashed (salted) Toor Dal in a container with a well fitting lid. In Refrigerator:- Consume within 2-3 days
- To serve: bring to room temperature in the microwave or on the stove-top (in a small frying pan/skillet)
- Serve with freshly prepared toppings
- Good for 3-4 weeks, maybe longer.
- To serve:
- Remove from the freezer and set on the counter for 5-10 min
- Thaw:
- in the microwave on defrost setting (30% power) for about 20-30 seconds at a time, stirring to check if defrosted completely
- In a small skillet on the stove-top on very low heat – to prevent sticking and burning on the bottom
- need to stir frequently to distribute heat evenly
- Allow it to become a little ‘hot” – then stir well and let it cool to lukewarm
- Serve with freshly prepared toppings
Simple and nutritious dish, alternative given for goda masala is also good and elaborately explained as usual š
Thanks, Padmaja…I always appreciate your encouraging comments! š