Varan bhaat with seasonal vegetables

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g toor dal (split pigeon peas), about 1 katori (about 150 g)
• 0.5 tsp turmeric powder (haldi)
• 1 tbsp ghee
• 250 g seasonal vegetable (e.g. flat beans, pumpkin or cabbage), chopped
• 0.5 tsp mustard seeds (rai)
• 6 curry leaves
• 2 tbsp grated coconut
• 2 tbsp mustard or sunflower oil
• 200 g basmati or regular rice
• 1.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the toor dal and cook with turmeric and water until soft, then lightly mash and season with salt; finish with a spoon of ghee.
2. 2Step 2. Cook the rice separately in plenty of water until tender, then drain.
3. 3Step 3. For the sabzi, heat oil in a pan, add mustard seeds and curry leaves, then add the chopped vegetable and a splash of water.
4. 4Step 4. Cover and cook over low heat until the vegetable is tender, about 10–12 minutes, stirring occasionally.
5. 5Step 5. Season with salt and finish the sabzi with grated coconut.
6. 6Step 6. Serve the varan (dal) ladled over rice, with the vegetable sabzi on the side.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.