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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.
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