Website of the Year India 2015



Osaman (Spiced moong dal in Gujarati cuisine) Recipe

Osaman (Spiced moong dal in Gujarati cuisine) is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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):

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



     

    Bawarchi of the Week

    Hazeena Seyad

    Hazeena Seyad

    A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

    know more