Osaman (Gujarati Dal)
This recipe is from the 'Young Times'.
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INGREDIENTS
Nutrition- 150g masoor dal (red gram split lentils)
- 2tablespoons tamarind pulp
- 4
- 1⁄2teaspoon turmeric powder
- 2
- 2
- 1tablespoon cooking oil
- 1⁄2teaspoon mustard seeds
- 1⁄2teaspoon cumin seed
- 1
- 1⁄4teaspoon fenugreek seeds
- 6 -8
- 3 -5
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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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