Ingredients

• 2 cups - moong dal
• 1 tbsp - oil
• 1/2 tsp - mustard seeds (rai)
• 1/2 tsp - cumin seeds (jeera)
• 1/2 tsp - methi seeds
• 1 tsp - red chilli powder
• 1 tsp - turmeric (haldi)
• 1 tbsp - cumin powder
• 1 tsp - jaggery
• 1 tsp - curd
• 1 - red dry chilli
• 4-5 - curry leaves
• 1 - drumstick
• 1 tbsp - mint (pudina), ground to a paste (optional)
• 1 - radish (mooli) (optional)
• 4-5 - kokam (or 1/2 tsp tamarind pulp diluted in water)
• 1 - tomato (cut in cubes)
• a pinch of asafoetida (hing)
• salt to taste

How to Make Osaman

• Boil 2 cups of moong dal in a pressure cooker with 4-5 cups of water.
• When the pressure cooker cools, use a strainer to drain the moong.
• Take 2 tbsp of boiled moong and grind it to paste.
• Take 1 tbsp of oil and heat it over medium flame.
• Add dry red chilli (boria mirchi), mustard seeds, cumin seeds, and methi seeds.
• Once it splutters, add curry leaves and lower the flame.
• Add hing, ½ tsp red chilli powder, and turmeric.
• Add drumstick, radish (this step is optional).
• Add moong ka paani (drained water) and increase the flame to medium
• Add ½ tsp red chilli powder, ½ tsp turmeric powder, salt, cumin powder, kokam, chopped tomatoes.
• Boil it for 5 minutes.
• Now add the ground moong, ground mint and jaggery and boil for another 10 minutes.
• When almost done, add 1 tsp of curd and remove from the flame.
• Garnish with coriander leaves.