Name: Osaman recipe by Ananya Mohanty at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Toor dal/split pigeon peas washed & soaked - 1 cup; Mustard seeds - 1 tsp; Cumin seeds - 1 tsp; Cinnamon powder - a pinch; Jaggery - 1 tbsp; asafoetida - 1 pinch; red chilli powder - 1 tsp; Curry leaves - 10 /12; Dried ginger powder - 1 tsp; Tamarind water 1 tsp or juice of 1/2 lemon; Green chillies - 2; Water - 2 cups; Fresh coriander for garnish; Salt to taste

ABOUT Osaman RECIPE

This is a gujarati dish, best accompaniment for lunch and dinner.

Ingredients Serving: 4

Toor dal/split pigeon peas washed & soaked - 1 cup
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon powder - a pinch
Jaggery - 1 tbsp
asafoetida - 1 pinch
red chilli powder - 1 tsp
Curry leaves - 10 /12
Dried ginger powder - 1 tsp
Tamarind water 1 tsp or juice of 1/2 lemon
Green chillies - 2
Water - 2 cups
Fresh coriander for garnish
Salt to taste

Instructions

Cook the toor dal in water, strain and keep dal and the water aside.
Heat oil in a deep dish, add mustard seeds, cumin seeds, cinnamon and asafoetida.
After 2 to 3 minutes, add in the cooked dal and the water, bring to a boil.
Add curry leaves, lemon juice, red chili powder, ginger powder, jaggery and green chilies.
Simmer for 3 minutes, taste, adjust salt and spices.
Serve hot and garnish with fresh coriander leaves.

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