Ingredients

• For Dal:
• 1 cup (100 gms) - yellow split gram (moong dal)
• 4 cups - water
• 1 tsp - ginger - chilli paste
• 3 pieces of kokum or 1 tsp - tamarind paste
• 2 tsp - jaggery
• 1/2 tsp - salt
• 1/2 tsp - turmeric powder
• For the seasoning:
• 2 tsp - ghee
• 1 - green chilli , slit
• 1/2 tsp - fenugreek seeds (methi seeds)
• 1/4 tsp - mustard seeds
• 1/4 tsp - cumin seeds (jeera)
• 1/4 tsp - asafoetida (hing)

How to Make Osaman (Spiced moong dal in Gujarati cuisine)

• For Dal:
• Wash and clean dal. Soak in pressure cooker for half an hour with 4 cups of water and pressure cook for 20 minutes.
• Reduce the heat to medium after 3rd whistle and cook for 15 minutes.
• Allow the cooker to cool naturally.
• When cool, blend well and add ginger - chilli paste, kokum- tamarind paste, jaggery, salt to taste and turmeric powder.
• Boil this on a low to medium heat for 10 -15 minutes.
• For the seasoning:
• Heat ghee in a small pan.
• Add fenugreek, mustard and cumin seeds.
• When they splutter, add asafoetida, curry leaves and chilli.
• Pour this tempering over osaman.
• Simmer for 10 minutes.
• Garnish with grated coconut (optional) and green coriander leaves.
• Serve hot with rice.
• Recipe Courtesy: Niya's World