Osaman Gujarati Dal
Osaman Gujarati Dal is a soul-soothing, flavorful lentil soup that perfectly captures the essence of authentic Gujarati cuisine. Made with nutrient-packed toor dal (split pigeon peas) and infused with a harmonious blend of sweet, tangy, and spicy flavors, this dish balances ingredients like tamarind pulp, jaggery, and green chilies to create a truly unique culinary experience. Aromatic tempering with mustard seeds, curry leaves, asafoetida, and whole spices like cloves and cinnamon elevates the dish, adding depth and richness. Quick to prepare and versatile, Osaman can be enjoyed as a light soup or paired with steamed rice for a comforting meal. This traditional recipe is perfect for anyone seeking a wholesome and satisfying dish brimming with vibrant Gujarati flavors.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Tamarind pulp
- 1.5 tablespoons Jaggery (grated)
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (slit)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 8 leaves Curry leaves
- 2 whole Cloves
- 1 inch Cinnamon stick
- 1 tablespoon Oil or ghee
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear. Soak it for 15-20 minutes if time permits.
Cook the dal in a pressure cooker or pot with 2 cups of water and turmeric powder until soft and mushy (3-4 whistles in a pressure cooker or about 25 minutes in a pot). Once cooked, mash it well using a whisk or ladle until smooth.
In a pan or pot, add 2 cups of water to the mashed dal and mix well. Bring it to a simmer.
Add tamarind pulp, jaggery, grated ginger, slit green chilies, coriander powder, and salt to the dal. Stir well and simmer for 8-10 minutes to allow the flavors to meld.
In a small tempering pan, heat oil or ghee. Add mustard seeds and cumin seeds, and let them splutter.
Add asafoetida, curry leaves, cloves, and cinnamon stick to the tempering. Sauté for a few seconds until aromatic.
Pour the prepared tempering into the simmering dal and mix well.
Taste and adjust seasoning if needed, adding more jaggery or salt for balance.
Garnish with chopped fresh coriander leaves and serve hot as a soup or with steamed rice.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 31.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3495 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
