, a preparation of split pigeon peas (toor dal), is the heart of the meal. Unlike the heavy, cream-based dals of other regions, Maharashtrian varan is typically tempered with pure ghee, cumin seeds, garlic, and asafoetida (hing). It is light, easily digestible, and serves as a perfect source of protein. The subtle sweetness of the dal, often enhanced with a pinch of jaggery, balances the savory notes, creating a flavor profile that is soothing to the palate.