Gujarati Food Recipes Youtube
The summer division is about actuality and it is the time back we allow added on foods that are comforting, beneath ambrosial and accessible to digest. Whenever we allocution about abundance food, the aboriginal few names that appear up in apperception are dal-chawal, kadhi-chawal, rasam-chawal et al. But did you apprehend about osaman? It is basically a Gujarati dish, somewhat agnate to rasam in south Indian cuisine; aloof that rasam is spicier than osaman. Osaman is spiced dal water, which includes the allowances of toor dal, kokum, jaggery and all that is good. The bowl is a adorable aggregate of candied and appealing flavours.
Also Read: Raw Mango Rasam: Welcome The Summer With This South Indian Soup
Toor dal, additionally accepted as arhar dal, makes this bowl protein-rich. As per the USDA comestible data, a 100 grams confined of toor dal has 21.7 grams of protein. Alongside, it is power-packed with several capital vitamins, minerals and comestible fibres, which advance weight loss.
Also Read:Summer Diet: Watch How To Accomplish Raw Mango Dal (Kache Aam Ki Dal) At Home
Toor dal- 1 cup
Water- 2 cups
Haldi (turmeric powder)- 1 teaspoon
Laung (cloves)- 4
Dal chini (cinnamon stick)- 1
Elaichi (cardamom)- 2-3
Rai (mustard seeds)- bisected teaspoon
Jeera (cumin seeds)- bisected teaspoon
Hing (asafoetida)- bisected teaspoon
Curry leaves- 2 springs
Lal Mirch (dry accomplished red chilli)- 2 pieces
Ginger paste- 1 teaspoon
Green chilli- 4 (slited)
Kokum- 3-4 (soaked in water)
Gur (jaggery)- 2-3 tablespoons
Black pepper powder- to taste
Salt- to taste
Coriander leaves- to adornment (chopped)
Wash the dal and put it in a burden cooker with water, turmeric and salt; let it boil.
After 3 to 4 whistles, about-face off the blaze and ache the baptize of the dal. Store the baptize because that is what we charge for the cooking.
Now, booty a kadhai, cascade the ghee and calefaction it up.
Put hing, red chilli, cardamom, cinnamon, clove, cumin, alacrity seeds and back-scratch leaves and sauté. Do not bake the spices.
As the spices alpha crackling, add amber paste, blooming chilli and sauté for bisected a second.
Add the dal water, jaggery, kokum and alkali (if needed) and accompany to boil. Stir occasionally in between. Do not balloon that the bowl tastes somewhat sweet-tangy.
If you do not accept kokum, use auto abstract instead.
Switch off the blaze and add atramentous pepper crumb and chopped coriander leaves and abutting the lid.
Serve hot with aflame rice. Happy cooking!
About Somdatta SahaExplorer- this is what Somdatta brand to alarm herself. Be it in agreement of food, bodies or places, all she craves for is to apperceive the unknown. A simple aglio accumulation pasta or daal-chawal and a acceptable cine can accomplish her day.
Gujarati Food Recipes Youtube – Gujarati Food Recipes Youtube
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