A traditional thin and spicy tuvar dal recipe is good for a low protein diet
    Preparation Method
  1. In a pan, add enough water, to the liquid dal, to make 7 cups of osaman. Cook till it comes to a boil.
  2. On a low flame, melt ghee in a ladle, for tempering. Add the mustard seeds. As they crackle, add cloves, cinnamon, cumin seeds, curry leaves and asafoetida.
  3. Pour the tempering to the liquid dal.
  4. Add jaggery, spices, green chillies, kokum and salt. Stir well. Boil for 10 minutes.
  5. On a low flame, let it simmer for 10-15 minutes. Stir occasionally.
  6. Garnish. Serve hot with rice, lachko dal and papad.
    Additional Note
  • Consistency of osaman depends on individual liking.


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Serves : 6
Ready In : 25 Minutes
Level :
Tastes :
Cuisine :
  1. liquid dal (drained from the cooked lachko dal)
  2. 3/4 teaspoon red chilli powder
  3. 1/2 teaspoon dhana-jeera powder
  4. 1/4 teaspoon turmeric powder
  5. 2 green chillies (slit)
  6. 5-6 pieces of kokum (washed -soaked)
  7. water (for dal - as required)
  8. jaggery and salt to taste
  9. For the Tempering:
  10. 1 tablespoon ghee
  11. 1/2 teaspoon mustard seeds
  12. 1/2 teaspoon cumin seeds
  13. 2-3 cinnamon sticks
  14. 2-3 cloves
  15. 5-6 bay or curry leaves
  16. pinch of asafoetida
  17. To Garnish: Optional
  18. coriander leaves (finely cut)
  19. coconut (grated)

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