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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
Cook the Dal
Extract the Osaman (Lentil Water)
Flavor and Simmer the Soup
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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.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 129.47 calories per serving with 4.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or soup.
Prepare the Tempering (Vaghar)
Combine and Serve
Add 1-2 cloves and a small piece of cinnamon stick to the tempering for a warmer spice profile.
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.
Add a few pieces of drumstick (saragvo) while simmering the osaman for extra flavor and nutrition.
Osaman is exceptionally light on the stomach. The inclusion of spices like ginger and asafoetida (hing) helps to prevent bloating and improves overall digestion.
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.
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.
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.
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.
Yes, Osaman is very healthy. It is light, easy to digest, low in fat, and rich in plant-based protein from the lentils. The spices like ginger and asafoetida also aid in digestion, making it an excellent comfort food, especially when you are feeling unwell.
One serving of Osaman (approximately 1 cup or 325g) contains around 120-150 calories, making it a light and low-calorie option. The exact count can vary based on the amount of ghee and jaggery used.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Ensure you add enough water and stir occasionally to prevent it from sticking.
If you don't have kokum, you can use tamarind paste for a similar sour taste. Alternatively, add a squeeze of fresh lemon or lime juice at the very end, after you've turned off the heat, to provide the necessary tanginess.
The main difference is consistency and texture. Regular Gujarati dal is thicker as it contains the entire mashed dal pulp. Osaman is much thinner and soupy because it is made only from the strained water of the cooked dal, making it lighter.