Filed Under
Related Recipes
Ingredients
Hold on a sec while we send share the page...
Gujarati Osaman Dal
By
DK
on Dec 16, 2008
If you thought Osama bin laden managed to inspire me to make some dal, you couldnt have been more wrong. He has nothing to do with this, its just the name "Osaman: - which is nothing but a gujarati Style Dal. The sweet and sour combo blends so well to make it a healthy treat.
Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 2 people
Ingredients
- 1/2 cup Red Lentils ( masoor dal), washed and cleaned well
- 1/4 cup toasted peanuts
- 2 tbsp grated jaggery
- 1 to 1-1/2 tbsp tamarind paste ( start with one, can increase as per taste)
- 1/4 tsp turmeric powder
- 2-3 green chillies, sliced thinly (or as per taste)
- salt to taste
- To Temper
- 1 tsp mustard seeds
- about 1/8th tsp asafoetida
- 1 tsp cumin seeds (caraway seeds work well too)
- 1/2 tsp fenugreek seeds
- few sprigs of curry leaves and cilantro
Method
1
Place the Red lentils in a saucepan and cook it by bringing it to a boil in about 2 cups of water/vegetable stock.
2
Once boiled, bring the heat down to medium heat, it should have turned to yellow color.Add turmeric, salt, tamarind, peanuts and jaggery. Stir well to blend.
3
Temper the ingredients given in the temper section along with chillies and pour it down in the dal.
2 members have made this recipe!
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
18 Responses to “Gujarati Osaman Dal”
Leave a Reply
I love to hear from you! I read each and every comment, and will get back ASAP.
In the off chance I am lost in my own world, please don't hesitate to
contact me.
Did you make this recipe?
I would LOVE to showcase it! Please click below to share your experiences while you were making this recipe, Thanks for your input!
Have a favorite recipe?
- Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!
After adding the Tamarind paste it turned the water black. How did yours come out so nicely?
I think it depends on the paste. Was it really concentrated? For this recipe, the amount I mentioned really doesnt affect the recipe except add a slightly tangy taste. It did not change the color too. Was the taste of tamarind strong in the final outcome? If it is, then it could probably be the brand! –DK
This looks great! It looks like a really comforting dish.
We will try this soon. We are having rice with dal or beans at least once a week for dinner, and this looks like a really tasty combination…we just moved to a place where I can find fresh curry leaves and I love the flavor! Thanks for the recipe.
You wrote let the next daal you prepare be this one and I followed it. Yesterday I made this for dinner. We had some leftover chapathis and rice from lunch and I was too bored to cook something. I was browsing your recipe index for ideas and got to this page.
Attention everybody, those are reading this post go ahead and make this one and this is the only daal you would be making hereafter. It’s so simple but is full of flavor.
I cooked the daal in vegetable stock. First I was skeptical about adding jaggery, but anyway I added but only 1 teaspoon. I was surprised that the jaggery did taste well in the daal. 1 teaspoon was enough for me and also you need not add additional salt if you are cooking with vegetable stock.
Thanks dear for this simple and very tasty recipe.
this dal is my MIL fav. she taught me how to make it when she was here. but it was very diff. we use the green moong dal’s water to make it and add curd and besan to it.
its an entire combo of mung, baath and osaman ie, green moong dal, rice and osaman.
urs is a nice variation too.
Little differnet from the regular dal we cook, with peanuts..sounds delish…
Lovely recipe DK really i liked it.
This is new to me, sounds delicious, a variation for me from the regular dhal
This is new to me, sounds delicious, a variation for me from the regular dhal
Lovely dal,though i never use any sort of sweet ingredient in spicy dals,but i love the flavor that Gujrati dals generally have.Also i am bit apprehensive of hing coz i had a very bad experience when i added hing to regular moong dal that we make and everyone just left it untouched
So can i go without hing or does it actually enhances the flavour of this dal?
That is what i though Osama was inspiring you when i read the title
Dal looks yumm.
Love the addition of nuts .
Wow looks gr8. Never heard of this before. You can send this to MLLA i think.
Looks great Dk…Adding peanuts, tamarind n jaggery to the dal, needless to say how they will be tasty na!!!
mmmmm dal look so yummy DK comfort food
Dhal with a hint of tamarind and hing comes out tasty Divya. Nice to know the name. Viji
This dal looks so good and the photos are beautiful! Can’t wait to try it. Love your site and can’t wait to return and explore more of your yummy recipes.
Lovely and healthy,DK.I think u are on an Indian spree.Cheers
That sounds delicious. Great recipe.
Dal is one of my favorite things to make and it is always great to come across new recipes.