Osaman is a traditional recipe of a Gujarati cuisine which is a hot, liquid recipe similar to Rasam, but not that spicy. Only water from boiled Tuvar dal is used. The use of Tuvar dal water imparts a very comforting feel to this recipe. The dal used to make this recipe can later be utilized in other recipes like ‘Lachko Dal’. Osaman is enjoyed hot with ‘Rice’ and ‘Lachko Dal’. It has a combination of three flavours, sweet taste from jaggery and sour taste from lemon juice. It can be served as a ‘soup’.
Tuvar dal - 1 cup
Water - 2 cups
Ghee - 2 tbsp
Cloves - 2
Cinnamon - 2 sticks
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 6 to 8
Ginger-Green Chilli Paste - 1/2 tsp
Roasted Peanuts - 2 tbsp
Turmeric powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Kokum - 4, soaked in water
Jaggery - 2 tbsp
Salt to taste
Black Pepper Powder to taste
Fresh Coriander Leaves - 2 tbsp, finely chopped
1. Wash the dal, add 2 cups of water and pressure cook for 3 to 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Strain and keep the two aside, separately.
4. Heat the ghee in a deep pan and add the cloves, cinnamon, mustard seeds and cumin seeds.
5. When the seeds crackle, add the asafoetida and curry leaves and sauté for 15 seconds.
6. Add the drained liquid, green chilli-ginger paste, roasted peanuts, turmeric powder, chilli powder, kokum, jaggery and salt and pepper. Mix well and bring to boil.
7. Simmer for 5 minutes, while stirring occasionally in between.
8. Garnish with coriander and serve hot with hot steamed white ‘Basmati Rice’ or 'Jeera Rice' or can be served as a 'Soup'.
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(Last Updated on : 16-11-2015)
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