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Memon & Gujarati Muslim

Osaman (Gujarati Dal)

A dish of lentils, green chilies and jaggery, seasoned with tamarind and turmeric and steamed. It comes to the table with hot steamed white basmati rice.

45 min · Serves 2 · Medium

Serves
2

Ingredients

Method

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Time
Prep 10 min · Cook 35 min · 45 min total
Difficulty
medium
  1. 1

    Dilute the tamarind pulp in a bowl with 4 tbsps. Of water, making sure that there are no lumps and keep aside.

  2. 2

    Wash the lentils. Bring the lentils to a boil in 2 cups of water. Allow to simmer until nearly done.

  3. 3

    Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt. Simmer until dal is cooked.

  4. 4

    Heat oil in a small pan. Add mustard seeds. Allow to crackle. Add cumin seeds, hing, fenugreek seeds and curry leaves.

  5. 5

    Remove from flame after a minute. Pour the oil and spices into the lentils. Serve hot garnished with corriander leaves.

  6. 6

    This is best served with hot steamed white Basmati rice.

Notes and swaps

Allergens
Not assessed yet. Check each ingredient if you have an allergy.

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