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Gujarati Osaman

VIEWS 1757

Energy (kcal) - 145

Protein (g) - 5

Carbohydrate (g) - 20

Fat (g) - 5

Khyati's Health-O-Meter Says:

Osaman is a hot liquid recipe which is made out of toor dal water which imparts a very comforting feel to this recipe. The toor dal used to make this recipe can later be utilized in other recipes like Lachko dal. Enjoy hot osaman with brown rice and Lachko.

INGREDIENTS:
  • Toor / Toovar dal - 2 tbsp
  • Oil - 1 tsp
  • Clove - 2 nos
  • Cinnamon Sticks - 1 no
  • Mustard Seeds - ¼ tsp
  • Cumin Seeds - ¼ tsp
  • Asafoetida - a pinch
  • Curry Leaves - 3 or 4 no.s
  • Ginger - garlic paste - ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Chili Powder - ½ tsp
  • Kokum - 1 nos
  • Black Pepper - a pinch
  • Coriander Leaves [chopped finely] - 1 tbsp 
  • Salt as per taste
DIRECTIONS:
Step 1 Wash the dal, add 1.5 cups of water and pressure cook for 3 to 4 whistles. Step 2 Allow the steam to escape before opening the lid. Step 3 Strain and keep the liquid aside. You will need only the liquid. Step 4 Heat the oil in a deep pan and add the cloves, cinnamon, mustard seeds, and cumin seeds. Step 5 When the seeds crackle, add the asafoetida and curry leaves and saute for 15 seconds. Step 6 Add the drained liquid, green chili-ginger paste, turmeric powder, chili powder, kokum and salt, and pepper, mix well and bring to boil. Step 7 Simmer for 15 minutes, while stirring occasionally in between. Step 8 Serve hot garnished with coriander.
Recipe Category:
Dals Kadhis And Pulses
Recipe Title:

Gujarati Osaman

Recipe Views:
1757
Recipe Type:
vegan
Recipe Kcal:
145

Energy
(kcal)

5

Protein
(g)

20

Carbohydrate
(g)

5

Fat
(g)

Khyati's
Health-O-Meter Says:

Osaman is a hot liquid recipe which is made out of toor dal water which imparts a very comforting feel to this recipe. The toor dal used to make this recipe can later be utilized in other recipes like Lachko dal. Enjoy hot osaman with brown rice and Lachko.

INGREDIENTS:
  • Toor / Toovar dal - 2 tbsp
  • Oil - 1 tsp
  • Clove - 2 nos
  • Cinnamon Sticks - 1 no
  • Mustard Seeds - ¼ tsp
  • Cumin Seeds - ¼ tsp
  • Asafoetida - a pinch
  • Curry Leaves - 3 or 4 no.s
  • Ginger - garlic paste - ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Chili Powder - ½ tsp
  • Kokum - 1 nos
  • Black Pepper - a pinch
  • Coriander Leaves [chopped finely] - 1 tbsp 
  • Salt as per taste
DIRECTIONS:
Step 1 Wash the dal, add 1.5 cups of water and pressure cook for 3 to 4 whistles. Step 2 Allow the steam to escape before opening the lid. Step 3 Strain and keep the liquid aside. You will need only the liquid. Step 4 Heat the oil in a deep pan and add the cloves, cinnamon, mustard seeds, and cumin seeds. Step 5 When the seeds crackle, add the asafoetida and curry leaves and saute for 15 seconds. Step 6 Add the drained liquid, green chili-ginger paste, turmeric powder, chili powder, kokum and salt, and pepper, mix well and bring to boil. Step 7 Simmer for 15 minutes, while stirring occasionally in between. Step 8 Serve hot garnished with coriander.
Recipe Title: Gujarati Osaman
Recipe Category: Dals Kadhis And Pulses
Recipe Views: 1757
Recipe Type: vegan
Recipe Kcal:

Energy 145 (kcal), Protein 5 (g), Carbohydrate 20 (g), fat 5 (g).





Khyati's
Health-O-Meter Says:

Osaman is a hot liquid recipe which is made out of toor dal water which imparts a very comforting feel to this recipe. The toor dal used to make this recipe can later be utilized in other recipes like Lachko dal. Enjoy hot osaman with brown rice and Lachko.

INGREDIENTS:
  • Toor / Toovar dal - 2 tbsp
  • Oil - 1 tsp
  • Clove - 2 nos
  • Cinnamon Sticks - 1 no
  • Mustard Seeds - ¼ tsp
  • Cumin Seeds - ¼ tsp
  • Asafoetida - a pinch
  • Curry Leaves - 3 or 4 no.s
  • Ginger - garlic paste - ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Chili Powder - ½ tsp
  • Kokum - 1 nos
  • Black Pepper - a pinch
  • Coriander Leaves [chopped finely] - 1 tbsp 
  • Salt as per taste
DIRECTIONS:
Step 1 Wash the dal, add 1.5 cups of water and pressure cook for 3 to 4 whistles. Step 2 Allow the steam to escape before opening the lid. Step 3 Strain and keep the liquid aside. You will need only the liquid. Step 4 Heat the oil in a deep pan and add the cloves, cinnamon, mustard seeds, and cumin seeds. Step 5 When the seeds crackle, add the asafoetida and curry leaves and saute for 15 seconds. Step 6 Add the drained liquid, green chili-ginger paste, turmeric powder, chili powder, kokum and salt, and pepper, mix well and bring to boil. Step 7 Simmer for 15 minutes, while stirring occasionally in between. Step 8 Serve hot garnished with coriander.

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Gujarati Osaman - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1757

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