Sure! Here’s the recipe for Gujarati Style Osaman Dal rewritten for the “Love With Recipes” site:
Gujarati Style Osaman Dal Recipe
Course: Lunch | Cuisine: Gujarati | Diet: High Protein Vegetarian
Description:
Gujarati Style Osaman Dal is a flavorful, light, and nourishing dish, featuring a thin consistency of toor dal. The dal is cooked with minimal spices, allowing its natural flavors to shine. Once the dal becomes soft and mushy, the leftover water is retained, and the dal is tempered with whole spices like cinnamon, cardamom, and curry leaves in ghee. This dish is perfect when served hot with steamed rice and a side of sweet and spicy raw papaya subzi.
Ingredients:
- 1 cup Arhar dal (Split Toor Dal)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt, to taste
For Tempering:
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 Green Chilli, chopped
- 4 cloves Garlic, sliced
- 1 sprig Curry leaves
- 1 tablespoon Jaggery
- Ghee, for tempering
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Instructions:
-
Cook the Toor Dal:
In a pressure cooker, combine the toor dal, 3 cups of water, turmeric powder, and salt. Pressure cook the dal for 4 whistles, then turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and mash the dal gently to combine the dal and water into a smooth, consistent mixture. -
Prepare the Tadka (Tempering):
Heat a tadka pan over medium flame and add ghee. Once hot, add the mustard seeds, cumin seeds, cloves, cinnamon stick, and cardamom powder. Allow the spices to splutter and release their aroma. -
Add Jaggery and Aromatics:
Stir in the jaggery and let it melt into the ghee-spice mixture. Once the jaggery has dissolved, add the curry leaves, chopped green chili, and sliced garlic. Sauté for a few seconds until fragrant. -
Combine the Dal and Tadka:
Add the tempered spice mixture to the cooked dal and stir well to combine. Adjust the salt as needed and mix thoroughly to incorporate all the flavors. -
Serve:
Serve the Gujarati Osaman Dal hot, ideally with steamed rice and a side of Sweet & Spicy Raw Papaya Moongfali Ki Subzi for a complete meal.
Notes:
- For a richer flavor, you can adjust the amount of ghee used in the tempering step.
- The addition of jaggery balances the spices and adds a subtle sweetness to the dal, typical of Gujarati-style dal preparations.
- This dal is traditionally served as a light, comforting dish that is easy on the stomach and great for digestion.
Enjoy this simple yet delicious Gujarati-style dal that is perfect for lunch or a wholesome, light dinner!
