9/23/13

Osaman ( Gujarati Recipe) recipe | Gujrati Recipes | by Tarla Dalal | Tarladalal.com | #611

Osaman ( Gujarati Recipe)

by Tarla Dalal
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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.

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Preparation Time: 10 mins Cooking Time: 35 mins Image by Tarla Dalal View larger image Makes 4 servings Showing ingredients for 1 servings

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Ingredients
1/8 cup toovar (arhar) dal 1/2 tbsp ghee 1/2 pc cloves (laung / lavang) 1/2 pc sticks cinnamon (dalchini) 1/8 tsp mustard seeds (rai / sarson) 1/8 tsp cumin seeds (jeera) 1/8 tsp asafoetida (hing) 1 1/2 to 2 pcs curry leaves (kadi patta) 1/8 tsp ginger-green chilli paste negligible tsp turmeric powder (haldi) 1/8 tsp chilli powder 1 pc kokum , soaked in water

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Bu t t e r Milk Ra s a m Ga rlic Ra s a m Je e ra -p e p p e r Ra s a m Mo o n g O s a ma n ( E a t W e ll St a y W e ll Re cip e s ) Ra s a m Ta ma t a r ki Ka d h i To ma t o Ra s a m
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1/2 tbsp jaggery (gur)

salt and freshly ground black pepper powder to taste

For The Garnish

1/2 tbsp finely chopped coriander (dhania)

Method
1. Wash the dal, add 4 cups of water and
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9/23/13

Osaman ( Gujarati Recipe) recipe | Gujrati Recipes | by Tarla Dalal | Tarladalal.com | #611

A cco mpaniment s
L a ch ko Da l ( Gu ja ra t i Re cip e ) Ma s a la P a p a d To o va r Da l Ni Kh ich d i ( Gu ja ra t i Re cip e )

pressure cook for 3 to 4 whistles. 2. Allow the steam to escape before opening the lid. 3. Strain and keep the liquid aside. You will need only the liquid. 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 saut for 15 seconds. 6. Add the drained liquid, green chilli-ginger paste, turmeric powder, chilli powder, kokum, jaggery and salt and pepper, mix well and bring to boil. 7. Simmer for 15 minutes, while stirring occasionally in between. 8. Serve hot garnished with coriander.

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RECIPE SOURCE :

The Complete Gujarati Cook Book- New Edition

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