Osaman (Gujarati Dal) Recipe

Name: Osaman (Gujarati Dal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Dilute the tamarind pulp in a bowl with 4 tbsps.
2
of water, making sure that there are no lumps and keep aside.
3
Wash the lentils.
4
Bring the lentils to a boil in 2 cups of water.
5
Allow to simmer until nearly done.
6
Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
7
Simmer until dal is cooked.
8
Heat oil in a small pan.
9
Add mustard seeds.
10
Allow to crackle.
11
Add cumin seeds, hing, fenugreek seeds and curry leaves.
12
Remove from flame after a minute.
13
Pour the oil and spices into the lentils.
14
Serve hot garnished with corriander leaves.
15
This is best served with hot steamed white Basmati rice.
16
It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 g masoor dal (red gram split lentils), 2 tablespoons tamarind pulp, 4 green chilies, washed and sliced, 1/2 teaspoon turmeric powder, and more.

Yes, Osaman (Gujarati Dal) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Osaman (Gujarati Dal)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions