 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’.
Ingredients: Method: 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'. This article is a stub. You can enrich by adding more information to it. Send your Write Up to content@indianetzone.com |
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Osaman
| Osaman is a Gujarati dal preparation which is easy to make and gripped with the richness of Tuvar dal, a great combination of sweet and sour flavours. |
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