Osaman

This is traditional Gujarati recipe. It is similar to Rasam. It has sweet taste from jaggery and sour taste from lemon juice. It is served with rice or can be served as a soup. Only water from boiled Toovar dal is used. So make this Osaman and let me know the feedback. Enjoy!

Osaman

US measuring cups are used (1 cup = 240 ml)

Course Main Course
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • ½ cup Arhar dal (toor dal or split pigeon peas)
  • 3 ½ cups Water
  • 1 tablespoon Ghee (Clarified Butter)
  • 2 Cloves
  • 1 inch Cinnamon stick
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • teaspoon Hing (Asafoetida)
  • 7-8 Curry leaves
  • ¼ teaspoon Ginger paste or freshly grated or crushed
  • 1 Green chili finely chopped
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Black pepper powder
  • 2 tablespoons Jaggery (Gur)
  • 1 tablespoon Lemon juice
  • 2 tablespoons Cilantro or coriander leaves finely chopped
  • Salt to taste

Instructions

  1. Wash toovar dal in running cold water until water runs clear.
  2. Add dal in pressure cooker ad add 3 ½ cups of water.
  3. Close the lid of the pressure cooker. Put the whistle on. Turn on the heat on medium. Let it cook for 2 whistles. Turn off the stove and let the pressure go down by itself.
  4. Then open the lid and separate the water and dal. We are going to use only water from cooked dal. Keep the dal for any other recipe.
  5. Heat the ghee in a pan on medium heat.
  6. Once hot add cloves and cinnamon sticks. Let it cook a little bit.
  7. Then add mustard seeds, cumin seeds. Let them sizzle.
  8. Then add asafoetida, curry leaves and them immediately add the cooking water from dal. Mix well.
  9. Then add ginger paste, chopped green chilies, turmeric powder, red chili powder, jaggery, salt and pepper powder. Mix well.
  10. Let it cook on low heat for 15 minutes.
  11. Then add lemon juice and cilantro leaves.
  12. Serve hot.

Notes

Serve with
- Plain rice or jeera rice
- Or can be served as a soup

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