Osaman is a traditional Gujarati recipe. It is quite similar to Rasam. Osaman really tastes great when served with rice and lachko dal. A unique and famous Gujarati delicacy contains some sort of sweet taste from jaggery and sour taste from lemon juice.
Yield: 4 servings
- 250 gm red grams divide (masoor dal)
- 3 tbsp jaggery (grated)
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 green chillies (finely sliced)
- 3/4 tsp turmeric powder
- 1/4 tsp asafoetida (hing)
- 4 tbsp roasted and crushed peanuts
- Fresh coriander leaves chopped
- 8-10 curry leaves (broken in bits)
- 3 tbsp cooking oil
- 2 tbsp lemon juice
How to make osaman :
- Wash the masoor dal and put in a deep vessel.
- Add 4 cups of water and stir continue until dal brings a few boils.
- When dal looks nearly done, mix in turmeric, lemon juice, green chillies, jaggery, roasted and crushed peanuts and salt to taste.
- Simmer (boil slowly at low temperature) until dal is cooked.
- Heat up the oil in a small pan, add mustard, fenugreek and cumin seeds.
- Saute for few seconds and allow the seeds to crackle.
- Add asafoetida along with broken curry leaves.
- Take off the heat up after 2 minutes and pour out the oil and spices into the dal.
- Garnish with good amount of fresh chopped coriander leaves and serve hot with rice or roti.