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Ganesh Chaturthi Special

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food


For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida


Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Palakurra Pappu

Ultimate comfort food!
Prep Time30 mins
Cook Time30 mins
Course: Lentils, Main Course
Cuisine: Andhra, South Indian
Keyword: Comfort food


  • Pressure Cooker or Stock Pot
  • Frying Pan


For cooking the dal:

  • 1 cup Toor dal
  • 2 cups Spinach chopped
  • 1 no Onion sliced chopped- 1
  • 1 no Tomato diced chopped 1
  • 1-2 tsp Tamarind paste
  • ¼ tsp Turmeric powder
  • 2-3 nos Green chillies, slit lengthwise
  • ½ tsp Ginger finely chopped
  • Salt to taste
  • 1-1½ cups Water

For Tempering:

  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Urad dal 1/2 tsp
  • 2-4 cloves Garlic cloves crushed
  • 2 nos Dry red chillies
  • 1 sprig Fresh curry leaves
  • 1 tbsp Cooking Oil


Method for Cooking the Dal

  • In a pressure cooker, place dal, palak leaves, onions, tomatoes, tamarind paste, green chillies, ginger, and turmeric powder. Add 1 1/2 to 2 cups of water and pressure cook up to 2 whistles. If cooking over the stove top in a pot, cook till the dal is almost cooked.

Method for Tempering the Dal

  • Heat oil in a frying, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
  • Add this to the cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
  • Serve hot with steamed rice, a dollop of ghee and pappadam.