Osaman (Spiced moong dal in Gujarati cuisine)

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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