Oct 13, 2011

Osaman (Spiced moong dal in Gujarathi cuisine)

( Gujarathi style spiced split gram dal (moong dal)

Serves: 4


For Dal:

1 cup (100 g) yellow split gram (moong dal)
4 cups water
1 teaspoon ginger - chilli paste
3 pieces of kokum or 1 teaspoon tamarind paste
2 teaspoon jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For the seasoning:

2 teaspoon ghee
1 green chilli , slit
1/2 teaspoon fenugreek seeds (methi seeds)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)


For Dal:

Wash and clean dal. Soak in pressure cooker for half an hour with 4 cups of water and pressure cook for 20 minutes (reduce the heat to medium after 3 rd whistle and cook for 15 minutes). Allow the cooker to cool naturally.

When cool, blend well and add ginger - chili paste, kokum / tamarind paste, jaggery, salt to taste and turmeric powder. Boil this on a low to medium heat for 10 -15 minutes.

For the seasoning:

Heat ghee in a small pan. Add fenugreek, mustard and cumin seeds. When they splutter, add asafoetida, curry leaves and chilli. Pour this tempering over osaman. Simmer for 10 minutes.

Garnished with grated coconut (optional)t and green coriander leaves. Serve hot with rice.

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