Osaman
A tangy and mildly sweet lentil curry made with tamarind, jaggery, and tempered spices, popular in Maharashtrian cuisine.
Ingredients
- Coriander leaves – 2 tbsp, chopped
- Peanuts – 2 tbsp, roasted
- Green chillies – 4, sliced
- Red gram dal (masoor dal) – 150 gms
- Turmeric powder – 1/2 tsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tbsp
- Fenugreek seeds – 1/2 tsp
- Curry leaves – 12
- Asafoetida – a big pinch
- Oil – 2 tbsp
- Jaggery – 2 tbsp, grated
- Tamarind pulp – 2 tbsp
Method
-
**Prepare tamarind water
- Dilute tamarind pulp in 4 tbsp water
- Mix well to remove any lumps
-
**Cook the lentils
- Wash the masoor dal thoroughly
- Boil in 200 ml water and simmer until partially cooked
-
**Add flavoring ingredients
- Add turmeric powder, tamarind water, green chillies, jaggery, peanuts, and salt
- Mix well
-
**Simmer the dal
- Cook on low heat until the dal is completely soft
- Allow flavors to blend well
-
**Prepare the tempering
- Heat oil in a small pan
- Add mustard seeds and let them crackle
- Add cumin seeds, asafoetida, fenugreek seeds, and curry leaves
-
**Finish the dish
- Remove tempering from heat after a minute
- Pour it over the cooked dal and mix gently
-
**Serve
- Garnish with chopped coriander leaves
- Serve hot