Osaman (gujarati Dal)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 150 g masoor dal (red gram split lentils)
• 2 tablespoons tamarind pulp
• 4 green chilies, washed and sliced
• 1/2 teaspoon turmeric powder
• 2 tablespoons jaggery, grated
• 2 tablespoons peanuts, roasted
• 1 tablespoon cooking oil
• salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed
• 1 pinch asafetida powder (hing)
• 1/4 teaspoon fenugreek seeds
• 6 -8 curry leaves
• 3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped)

Recipe

• 1 dilute the tamarind pulp in a bowl with 4 tbsps.
• 2 of water, making sure that there are no lumps and keep aside.
• 3 wash the lentils.
• 4 bring the lentils to a boil in 2 cups of water.
• 5 allow to simmer until nearly done.
• 6 add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
• 7 simmer until dal is cooked.
• 8 heat oil in a small pan.
• 9 add mustard seeds.
• 10 allow to crackle.
• 11 add cumin seeds, hing, fenugreek seeds and curry leaves.
• 12 remove from flame after a minute.
• 13 pour the oil and spices into the lentils.
• 14 serve hot garnished with corriander leaves.
• 15 this is best served with hot steamed basmati rice.
• 16 it makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!