Varyun waara Chaanwaran| Sundried lentil cake Pulav
Prep time
Cook time
Total time
Spicy Amritsari sundried lentil cakes, cooked in rice with caramelized onions
Recipe type: Rice
Serves: 2
  • Rice (Basmati or any other) 1 cup
  • Amritsari Vari/ Moongdal vari/mixed lentils vari/ Sun dried lentil cakes 3
  • Onion 1
  • Red chilli powder ½ tsp
  • Tejpatta (bay leaf) 1
  • Cloves 2-3
  • Black cardamon, 1(only skin)
  • Dalchini 1 inch stick (Note instead of Khada masala, Garam masala powder can also be used for non spicy taste, so in that case use ½ tsp of garam masala powder )
  • Salt as per taste
  • Oil 2 tbsp
  1. Wash and soak rice for 10-20 minutes.
  2. In a handi, put one tbsp of oil and heat it. Break the Varis into smaller pieces and shallow fry till nicely browned. Drain on kitchen towel and keep aside.
  3. In the same handi, put 1 tbsp of oil (or less, if there is enough oil left from frying varis) add, one by one, all the whole spices and wait for few seconds. Add sliced onion and mix well. Cook on medium flame, till onion turns nice brown in colour.This slowly caramelized onion imparts a unique flavor to the rice. Do not let the onion get charred.
  4. Add red chilli powder, (and garam masala powder in case khada masala is not used) and add fried vadis.
  5. Quickly add around 2½ cups of water, and bring the mixture to boil. Simmer for a while till vadis turn bit tender.
  6. Now add rice and salt and mix it gently.
  7. Cook on high heat for some time and then cover the handi with a lid and cook rice on lowest flame, till done!
  8. Serve hot with any gravy based subzi or simply with curd/ raita/ pickle or papad.
Recipe by Sindhi Rasoi |Sindhi Recipes at