Osaman is a watery gujrati daal made of yellow or red lentsils. It is more or less like brotch or soup and is accompanied with rice. It has a sour and sweet taste which makes it unique and yummy to eat.


Ingredients:
2 tblsp coriander leaves chopped
2 tblsp peanuts roasted
4 green chillies sliced
150 gms red grams divide (masoor dal)
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tblsp mustard seeds
1/2 tsp fenugreek seeds
12 curry leaves
a big size pinch asafoetida
2 tblsp oil
2 tblsp jaggery grated
2 tblsp tamarind pulp
Salt to taste.



Method:

1. Dilute the tamarind pulp in 4 tblsp of water and see that there are no lumps.
2. Wash the lentils and bring them to boil in 200 ml water, then simmer.
3. When nearly done, mix in turmeric, tamarind water, green chillies, jaggery, peanuts and salt.
4. Simmer (boil slowly at low temperature) until dal is cooked.
5. Heat up the oil in a small pan, mix in the mustard seeds when they crackle, mix in cumin seeds, asafoetida, fenugreek seeds and curry leaves.
6. Take off the heat up after a minute and pour out the oil and spices into the dal.
7. Serve hot decorated with coriander leaves.

Cooking Time: 30 minutes

Serves: 3 persons

Shelflife: 1 day.

Note: Any daal red or yellow dal can be used for this cuisine. It should be watery in consistency.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.