Osaman

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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.

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