Ingredients for Osaman Gujarati Dal
- Masoor Dal
- 1/4 cup tamarind pulp
- Green Chilies
- 1/2 teaspoon turmeric powder
- 1 tablespoon jaggery (or to taste)
- 1/4 cup roasted peanuts, coarsely crushed
- Cooking Oil
- Salt to taste
- 1 teaspoon mustard seeds
- Cumin Seed
- Asafoetida Powder
- 1/4 teaspoon fenugreek seeds
- A sprig of curry leaves
- Fresh Coriander Leaves
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How to Make Osaman Gujarati Dal
- In a bowl, mix the tamarind pulp with 4 tablespoons of water. Ensure no lumps remain. Set aside.
- Rinse the toor dal thoroughly under cold water.
- In a pot, bring 2 cups of water to a boil. Add the rinsed lentils and bring back to a boil.
- Reduce heat to low, cover, and simmer until the lentils are almost cooked (about 20-25 minutes).
- Stir in the turmeric powder, tamarind water, green chilies, jaggery, crushed peanuts, and salt.
- Continue to simmer until the dal is cooked through and tender (another 10-15 minutes).
- While the dal simmers, heat the oil in a small pan.
- Add the mustard seeds and let them crackle.
- Add the cumin seeds, hing, fenugreek seeds, and curry leaves. Sauté for about a minute.
- Remove from heat and pour the tempering (tadka) over the cooked dal.
- Garnish with fresh coriander leaves.
- Serve hot with steamed basmati rice, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
87g
Fat
9g
Carbs
24g
