📝 About This Recipe
Osaman is a delicate, aromatic, and thin lentil broth that represents the pinnacle of Gujarati comfort food. Unlike the thick, creamy textures of traditional dal, this dish utilizes the protein-rich water from boiled pigeon peas, infused with a harmonious blend of sweet, sour, and spicy notes. It is a light yet deeply flavorful celebration of Indian culinary heritage, perfect for those seeking a nourishing and soul-warming meal.
🥗 Ingredients
The Lentil Base
- 1 cup Toor Dal (Pigeon Peas) (washed and soaked for 30 minutes)
- 5 cups Water (for boiling and thinning the broth)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
The Flavor Infusion
- 4-5 pieces Kokum (soaked in 1/4 cup warm water; or use 1 tbsp tamarind paste)
- 2 tablespoons Jaggery (Gud) (grated; adjust for desired sweetness)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 8-10 pieces Curry Leaves (fresh)
- 1/2 teaspoon Red Chili Powder (Kashmiri variety for color)
The Tempering (Tadka)
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds (Methi)
- 1/4 teaspoon Asafoetida (Hing) (strong variety)
- 2 pieces Dry Red Chilies (broken in half)
- 1 inch Cinnamon Stick
- 3 pieces Cloves
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Rinse the Toor Dal thoroughly under cold water until the water runs clear. Soak it in 2 cups of water for at least 30 minutes to ensure even cooking.
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2
In a pressure cooker, combine the soaked dal, 3 cups of water, turmeric powder, and a pinch of salt. Cook for 4-5 whistles until the lentils are completely soft and mushy.
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3
Once the pressure releases naturally, open the cooker and whisk the dal vigorously with a traditional wooden churner (mathani) or a wire whisk until smooth.
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4
Add 2 more cups of water to the whisked dal. Let the mixture settle for 5 minutes. The thick dal will sink to the bottom, and a thin, yellowish liquid will rise to the top.
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5
Carefully pour out the thin upper liquid into a separate deep pot. This liquid is the 'Osaman'. (The remaining thick dal at the bottom can be used to make 'Lachko Dal').
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6
Place the pot with the Osaman liquid on medium heat. Add the ginger-green chili paste, curry leaves, and red chili powder.
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7
Stir in the soaked kokum (along with its soaking water) and the grated jaggery. This creates the signature Gujarati sweet-and-sour profile.
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8
Bring the broth to a gentle boil, then reduce the heat and let it simmer for 10-12 minutes. The flavors need time to marry and concentrate.
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9
Taste the broth. It should be light, watery in consistency, and have a balanced tang from the kokum and sweetness from the jaggery. Adjust salt if necessary.
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10
In a small tempering pan, heat the ghee over medium heat. Once hot, add the mustard seeds and let them crackle.
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11
Add the cumin seeds, fenugreek seeds, cinnamon, cloves, and dry red chilies. Fry for 30 seconds until the spices are aromatic.
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12
Turn off the heat for the tempering pan and immediately add the asafoetida (hing). This prevents the hing from burning while releasing its full aroma.
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13
Carefully pour the hot tempering into the simmering Osaman broth. It will sizzle beautifully. Cover the pot immediately with a lid for 2 minutes to trap the aromatic oils.
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14
Remove the lid, stir in the freshly chopped cilantro, and give it one final simmer for 1 minute.
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15
Serve piping hot in bowls or over steamed rice.
💡 Chef's Tips
For the most authentic flavor, use Kokum instead of lemon juice; it provides a unique earthy sourness that is essential to this dish. Do not skip the fenugreek seeds in the tempering; they provide a subtle bitter counterpoint to the sweetness of the jaggery. If the Osaman feels too thick, add a little hot water; it should have the consistency of a thin soup, not a thick gravy. Always use fresh ghee for the tempering to achieve that signature rich, nutty aroma that defines Gujarati cuisine. If you prefer a spicier kick, increase the amount of green chili paste rather than the red chili powder to keep the broth clear.
🍽️ Serving Suggestions
Serve hot with steamed Basmati rice and a dollop of ghee for a classic 'Dal-Bhaat' experience. Pair with 'Lachko Dal' (the thick leftover lentils) and 'Kharo Bhaat' for a traditional Gujarati festive thali. Accompany with crispy Udad Papad and a side of spicy mango pickle to add texture and zing. Enjoy it as a standalone appetizer or a light 'cleansing' soup before a heavy meal. Serve alongside 'Bateta Nu Shaak' (dry potato curry) and warm Phulka rotis.