Osaman (Gujarati Dal)

Name: Osaman (Gujarati Dal)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 150 g masoor dal (red gram split lentils); 2 tablespoons tamarind pulp; 4 green chilies, washed and sliced; 1/2 teaspoon turmeric powder; 2 tablespoons jaggery, grated; 2 tablespoons peanuts, roasted; 1 tablespoon cooking oil; salt; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seed; 1 pinch asafoetida powder (hing); 1/4 teaspoon fenugreek seeds; 6 -8 curry leaves; 3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped)

Submitted by Charishma_Ramchandani

"This recipe is from the 'Young Times'."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 2

ingredients

150 g masoor dal (red gram split lentils)
2 tablespoons tamarind pulp
4 green chilies, washed and sliced
¹⁄₂ teaspoon turmeric powder
2 tablespoons jaggery, grated
2 tablespoons peanuts, roasted
1 tablespoon cooking oil
salt
¹⁄₂ teaspoon mustard seeds
¹⁄₂ teaspoon cumin seed
1 pinch asafoetida powder (hing)
¹⁄₄ teaspoon fenugreek seeds
6 -8 curry leaves
3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped)

directions

Dilute the tamarind pulp in a bowl with 4 tbsps.
of water, making sure that there are no lumps and keep aside.
Wash the lentils.
Bring the lentils to a boil in 2 cups of water.
Allow to simmer until nearly done.
Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
Simmer until dal is cooked.
Heat oil in a small pan.
Add mustard seeds.
Allow to crackle.
Add cumin seeds, hing, fenugreek seeds and curry leaves.
Remove from flame after a minute.
Pour the oil and spices into the lentils.
Serve hot garnished with corriander leaves.
This is best served with hot steamed white Basmati rice.
It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!

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Reviews

Wonderful very authentic Gujarati Dal recipe! It was really easy to make, especially if you have a pressure cooker for the dal. The only thing I did different, which I recommend, is to add the green chili and peanuts to the â€œtarkaâ€� (the seasoning step at the end) so that they fry and cook a bit before adding to the dal. Great with rice and yogurt!

Shakahari

RECIPE SUBMITTED BY

Charishma_Ramchandani

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