Osaman
A light and tangy Gujarati lentil soup, Osaman is the perfect comfort food. Made from the strained water of cooked toor dal, it's subtly sweet, sour, and spiced with a simple tempering. Enjoy it as a soup or with steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Dal
- b.Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes.
- c.Drain the soaked dal and transfer it to a pressure cooker. Add 4 cups of water and the turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
- 2
Step 2
- a.Extract the Osaman (Lentil Water)
- b.Allow the pressure to release naturally from the cooker. Open the lid and use a whisk or a hand blender to mash the dal until smooth.
- c.Pour in the remaining 2 cups of water and mix well to create a thin slurry.
- d.Place a fine-mesh sieve over a large pot and strain the dal mixture. Use the back of a spoon to press the dal pulp against the sieve to extract as much liquid as possible. The strained liquid is the osaman. Reserve the leftover dal pulp for other recipes like parathas or adding to vegetable curries.
- 3
Step 3
- a.Flavor and Simmer the Soup
- b.Place the pot with the osaman on the stove over medium heat.
- c.Add the kokum pieces, grated jaggery, grated ginger, slit green chili, and salt. Stir well to combine.
- d.Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes. This allows the sweet, sour, and spicy flavors to meld together.
- 4
Step 4
- a.Prepare the Tempering (Vaghar)
- b.While the osaman simmers, heat the ghee in a small tempering pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
- d.Add the cumin seeds, asafoetida, and curry leaves. Be careful as the curry leaves may splutter. Sauté for another 30 seconds until the spices are fragrant.
- 5
Step 5
- a.Combine and Serve
- b.Immediately and carefully pour the hot tempering over the simmering osaman. The soup will sizzle. Stir gently to incorporate the tempering.
- c.Turn off the heat. Garnish with freshly chopped coriander leaves.
- d.Serve the Osaman hot as a comforting soup or as an accompaniment to steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't discard the leftover dal pulp. It's nutritious and can be used to make parathas or added to your regular dal or vegetable curries.
- 2Adjust the amount of jaggery and kokum to achieve your preferred balance of sweet and sour flavors.
- 3Simmering is a crucial step to let the flavors of kokum and jaggery fully infuse into the thin soup.
- 4For a clearer soup, you can let the cooked dal settle for a few minutes and gently pour out the top water (osaman) without mashing the dal too much.
Adapt it for your goals.
Flavor
Add 1-2 cloves and a small piece of cinnamon stick to the tempering for a warmer spice profile.
TanginessTanginess
If kokum is unavailable, you can use 1 tablespoon of tamarind pulp or 2 teaspoons of lemon juice, added at the end after turning off the heat.
VegetableVegetable
Add a few pieces of drumstick (saragvo) while simmering the osaman for extra flavor and nutrition.
Why this is on our healthy list.
Aids Digestion
Osaman is exceptionally light on the stomach. The inclusion of spices like ginger and asafoetida (hing) helps to prevent bloating and improves overall digestion.
Rich in Plant-Based Protein
Derived from toor dal, this soup is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Hydrating and Nourishing
Its high water content makes Osaman a hydrating dish. It's often recommended during illness as it provides essential nutrients and fluids in an easily digestible form.
Low in Calories
Being a thin, water-based soup with minimal fat, Osaman is low in calories, making it an excellent choice for those managing their weight or looking for a light meal.
Frequently asked questions
Osaman is a traditional Gujarati soup made from the strained water of cooked toor dal (split pigeon peas). It is known for its thin, soupy consistency and a delicate balance of sweet, sour, and savory flavors.