Osaman (Gujarati Dal) - cooking recipe

Ingredients

150 g masoor dal (red gram split lentils)
2 tablespoons tamarind pulp
4 green chilies, washed and sliced
1/2 teaspoon turmeric powder
2 tablespoons jaggery, grated
2 tablespoons peanuts, roasted
1 tablespoon cooking oil
salt
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 pinch asafoetida powder (hing)
1/4 teaspoon fenugreek seeds
6 -8 curry leaves
3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped)

Preparation

Dilute the tamarind pulp in a bowl with 4 tbsps.
of water, making sure that there are no lumps and keep aside.
Wash the lentils.
Bring the lentils to a boil in 2 cups of water.
Allow to simmer until nearly done.
Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
Simmer until dal is cooked.
Heat oil in a small pan.
Add mustard seeds.
Allow to crackle.
Add cumin seeds, hing, fenugreek seeds and curry leaves.
Remove from flame after a minute.
Pour the oil and spices into the lentils.
Serve hot garnished with corriander leaves.
This is best served with hot steamed white Basmati rice.
It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!