Varan is a traditional Maharashtrian dal dish that is simple, yet flavorful. It's essentially a plain and comforting lentil soup that forms an integral part of Maharashtrian cuisine.

To make Varan, split pigeon peas (toor dal) are cooked with water, turmeric, and salt until they become soft and mushy. In a separate pan, a tempering (tadka) is prepared by heating ghee (clarified butter) and adding mustard seeds, cumin seeds, asafoetida (hing), curry leaves, and sometimes green chilies or dried red chilies for added flavor and spice. Once the mustard seeds splutter and the spices release their aroma, this tempering is poured over the cooked dal, imparting its rich flavors to the dish.

Varan is typically garnished with fresh cilantro leaves and served hot with steamed rice or with chapatis (Indian flatbread). It's a staple comfort food in Maharashtrian households and is often enjoyed as part of a regular meal or during festivals and special occasions.

Despite its simplicity, Varan is cherished for its delicate flavors and nourishing qualities, making it a beloved dish in Maharashtra and beyond.