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Gujarati Osaman Dal

Gujarati Osaman Dal

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Gujarati Osaman Dal is a magnificent, thin, and incredibly exhilarating clear lentil soup uniquely celebrated for its spiced watery base. Originating from the ancestral homes of South Gujarat, this recipe uses the light extract of boiled toor dal specifically to achieve a professional-grade magnifique clarity. A unique tempering of cloves, cinnamon, and whole red chilies provides a sophisticated professional-grade finish that is both aromatic and tangy. It represents the masterful technique of extracting flavor without the heaviness of the lentil solids. Best served piping hot with Steamed Rice and a dollop of fresh ghee for a signature high-end professional magnifique experience.

Prep Time10 mins
Cook Time15 mins
Servings4 People
DifficultyEasy
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Ingredients

2 cups Toor Dal water (strained)
1 tbsp Jaggery
2-3 Kokum petals
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Cloves and 1 inch Cinnamon
10-12 Curry leaves
1 tsp Red chili powder
2 tbsp Ghee
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using fresh kokum is the absolute secret to achieving the traditional professional-grade tang of Osaman.
  • Straining the dal twice through a fine cloth provides a professional-grade high-end magnifique clarity.
  • Always use pure desi ghee provide a professional-grade high-end magnifique depth found in heritage Gujarati homes.

Nutritional Information(Per 1 bowl (200ml))

Calories

95 kcal

Protein

4g

Fat

6g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.