Travel weary - Osaman

We have been traveling for the last couple of weeks - for a bit of business and a bit of pleasure; well as much pleasure as one can get bundled in layers of clothing and sightseeing in cold weather anyway.

Back home after a zillion bland and greasy meals, I was glad to get into the kitchen and whip up (what else but) some comforting dal and rice. Instead of my usual preparation I decided to try a new recipe.
My travel weary bones creaked and complained at the added work but like a brave soldier I pressed on. Oh alright, I admit it, updating my blog was the ulterior motive ;-)

So 'Osaman' it was - a watery Gujarati dal made of red or yellow lentils. It is similar to the Konkani 'saar' or 'rasam' of the South - dal that can be had as soup or as an accompaniment to rice. Best of both worlds in my opinion!

OSAMAN (Gujarati Dal)
(serves 3-4)
(adapted from this recipe)
1/4 cup red lentils (masoor dal)
1 tsp ginger paste
1/2 tsp turmeric
2-3 kokum (or 1 tbsp tamarind pulp)
1-2 tbsp jaggery
2 tbsp peanuts, roasted
salt to taste
For seasoning -
2 tsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 green chillies, slit
a pinch of asafetida
few curry leaves

Cook dal with 3 or more cups of water. When it is well done add ginger paste, turmeric, kokum/ tamarind, jaggery and peanuts. Season to taste then blend well with a whisk. Bring to a simmer on low heat.

Meanwhile heat ghee in a tadka ladle and add mustard seeds. When they begin to splutter add cumin seeds, asafetida, fenugreek seeds, curry leaves and chillies.

Saute for a minute then pour over dal. Simmer for 1-2 minutes. Garnish with finely chopped cilantro and serve hot.

* Verdict: For a simple soup I found the dal packed in quite a complex flavor - sweet, sour and nutty (the trademark of most Gujarati dishes I think). The husband said the jaggery would need getting used to, but overall was in favor of the mingled tastes. All in all, a refreshing change for us.

Tags: osamun gujarati dal masoor masur indian spiced soup