Osaman ( Gujarati Recipe)
by Tarla Dalal
Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with 30 amazing images.
Osaman recipe is a traditional thin Gujarati dal. Learn to make thin healthy toor dal.
Osaman is a hot, liquid recipe akin to rasam, but not so spicy! The use of toovar dal water imparts a very comforting feel to this Gujarati Osaman dal.
Osaman is a Gujarati dish made from arhar dal which has a thin soup-like consistency. In some parts of the world Osaman is called pigeon pea soup and consumed as a hot soothing winter Osaman soup.
Need a thin sweet and sour dal, then try Osaman. The dal is sweetened with jaggery and the sourness comes from kokum.
Gujarati Osaman dal is traditionally made on the sweeter side.
At home, we love to have Osaman on Sunday with some roti and rice. My elderly parents love this comfort Osaman soup and have it when feeling a little sick.
Tips for Osaman. 1. You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman. 2. See the thin watery consistency of the cooked toor dal for making Osaman. 3. Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want.
Enjoy Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with step by step photos.
Osaman ( Gujarati Recipe) recipe - How to make Osaman ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Osaman
1/2 cup toovar (arhar) dal
2 tbsp ghee
4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
10 curry leaves (kadi patta)
1/4 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
4 kokum , soaked in water
3 tbsp jaggery (gur)
salt and to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For osaman
- For osaman
- To make {span class="bold1"}osaman{/span}, wash the dal, add 4 cups of water and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid.
- Blend till smooth using an electric hand blender, add 2 cups of water and mix well.
- Heat the ghee in a deep pan and add the cloves, cinnamon, mustard seeds, cumin seeds and sauté for 5 seconds.
- Add the asafoetida and curry leaves and sauté for 15 seconds.
- Add the cooked and blended toovar dal liquid, ginger green chilli paste, turmeric powder, chilli powder, kokum, jaggery and salt and pepper, mix well and bring to a boil.
- Simmer for 10 minutes, while stirring occasionally in between.
- Serve {span class="bold1"}osaman{/span} hot garnished with coriander.
like Osaman recipe
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like Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | Pigeon pea soup | then see our colllection of Gujarati dals, kadhis and some recipes we love.
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what is Osaman recipe made of ?
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what is Osaman recipe made of ? See below image of list of ingredients for Osaman recipe.
cooking toovar dal
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This is what toovar dal looks like.
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Put the toovar dal in a bowl of water. With your fingers rub the dal and you can see the dirt. Change the water a 2 to 3 times till dal is clean.
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Toovar dal is now clean.
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Drain.
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Put the toovar dal in a pressure cooker.
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Add 4 cups water.
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Pressure cook for 3 to 4 whistles.
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Allow the steam to escape before opening the lid.
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Blend till smooth using an electric hand blender.
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After blending.
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Add 2 cups water.
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Mix well.
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We will use the toovar dal blended liquid to make Osaman.
making Osaman
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To make Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | Pigeon pea soup | heat 2 tbsp ghee in a deep pan. We are adding lots of blended toovar dal water to this pan.
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Add 4 cloves (laung / lavang).
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Add 2 sticks cinnamon (dalchini).
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Add 1/2 tsp mustard seeds (rai / sarson).
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Add 1/2 tsp cumin seeds (jeera).
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Saute for 5 to 10 seconds.
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Add 1/2 tsp asafoetida (hing).
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Add 10 curry leaves (kadi patta).
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Sauté for 15 seconds.
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Add the cooked and blended toovar dal liquid.
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Add 1/4th tsp ginger-green chilli paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/4th tsp chilli powder.
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Add 4 soaked and drained kokum. See below how to soak kokum in water.
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Add 3 tbsp jaggery (gur).
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Add salt to taste. We added 1 tsp salt.
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Add freshly ground black pepper to taste. We added 1/8th tsp.
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Mix well.
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Bring to a boil.
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Simmer for 10 minutes, while stirring occasionally in between.
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Serve Osaman | Gujarati Osaman dal | thin healthy toor dal | Pigeon pea soup | hot garnished with coriander.
how to soak kokum
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Put kokum in warm water.
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Soak for 10 minutes.
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Drain. Kokum ready for use.
pro tips for Osaman
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You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman.
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See the thin watery consistency of the cooked toor dal for making Osaman.
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Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want.
- If you don't have a pressure cooker, you can cook the toor dal in a pan.
- Store Osaman in an airtight container in the fridge for upto 2 days.
| Energy | 162 cal |
| Protein | 4.6 g |
| Carbohydrates | 20.4 g |
| Fiber | 1.9 g |
| Fat | 6.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 85.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 21.1 mcg |
| Calcium | 22.2 mg |
| Iron | 0.8 mg |
| Magnesium | 18.5 mg |
| Phosphorus | 65.9 mg |
| Sodium | 5.8 mg |
| Potassium | 226.3 mg |
| Zinc | 0.2 mg |