Osaman ( Gujarati Recipe)
by Tarla Dalal
Added to 105 cookbooks
This recipe has been viewed 43005 times
Osaman is a hot, liquid recipe akin to rasam, but not so spicy! the use of toovar dal water imparts a very comforting feel to this recipe. The dal used to make this recipe can later be utilised in other recipes like lachko dal. Enjoy osaman hot, with rice and lachko.
- Wash the dal, add 4 cups of water and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid.
- Strain and keep the liquid aside. You will need only the liquid.
- Heat the ghee in a deep pan and add the cloves, cinnamon, mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for 15 seconds.
- Add the drained liquid, green chilli-ginger paste, turmeric powder, chilli powder, kokum, jaggery and salt and pepper, mix well and bring to boil.
- Simmer for 15 minutes, while stirring occasionally in between.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||85.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0 mg|
|Folic Acid||21.1 mcg|
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