Moong With Osaman Recipe

Moong With Osaman

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Moong With Osaman is a traditional dish of Gujarat.

Moong With Osaman is a protein-rich special meal. It is a quick and healthy dish. You just need moong and some spices to prepare these dishes. You can serve osaman as a soup as well. In addition, it is a nice option for dinner or lunch. You can serve it with rice and roti. So, try this recipe in your kitchen. Don’t forget to share your valuable feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Shraddha Thakrar 

Tips and suggestions by the Mom Chef:

  • Add 1 tsp of oil while boiling the moong, so the water does not come out while boiling.
  • Lemon juice can be added to the osaman instead of kokum.
  • Coriander leaves should be added to any dish while preparing it for a nice flavor.
  • While adding tadka to any dish, instantly cover it with a lid to keep its smell as it is.

For more such exciting recipes like Moong With Osaman, please click on the following links:

  1. Garlic Bread Without Cheese
  2. Chilla Roti Wrap | Leftover Roti Veg Wrap
  3. Roti Tacos | Desi Tacos

 

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Ingredients

  • Whole Green Gram / Sabut Moong - 1 Cup
  • Water - 5 to 6 Cups
  • Salt - As per taste
  • Oil - 1 tsp
  • FOR PREPARING OSAMAN :
  • Turmeric Powder / Haldi Powder - 1/4 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • Coriander Powder / Dhaniya Powder - 1/2 tsp
  • Cumin Seeds Powder / Jeera Powder - 1/2 tsp
  • Salt - As per taste
  • Curry Leaves / Curry Patta - A few
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • Garcinia Indica / Kokum - 1 Piece
  • Ginger Paste / Adrak Paste - 1/2 tsp
  • Jaggery / Gud - 1/2 tsp
  • Oil - 1 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Cinnamon Stick / Dalchini - 1 Small
  • Clove / Laung - 1
  • Lemon Juice / Nimbu Ka Ras - 2 to 3 Drops
  • FOR PREPARING MOONG :
  • Oil - 1 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Turmeric Powder / Haldi Powder - 1/4 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • Coriander Powder / Dhaniya Powder - 1/2 tsp
  • Cumin Seeds Powder / Jeera Powder - 1/2 tsp
  • Salt - As per taste
  • Curry Leaves / Curry Patta - A few
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • Lemon Juice / Nimbu Ka Ras - 2 to 3 Drops
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take moong in the pressure cooker. Add 5 to 6 Cups of water, salt and oil. Pressure cook it for 3 whistles on high flame Then keep the flame low till 2 whistles. Let it cook and keep aside.
  2. Then open it and strain it to separate its osaman (water) and moong.
  3. FOR PREPARING OSAMAN :
  4. Take osaman in a pan. Heat it. Add turmeric powder, red chilli powder, coriander powder, cumin seeds powder, salt, curry leaves, coriander leaves, ginger paste, and kokum. Mix well.
  5. Boil it for 2 to 3 minutes on medium flame. Keep stirring occasionally. Then add jaggery and mix well.
  6. Heat oil in a tadka pan. Add cumin seeds, asafoetida, cinnamon stick, and clove.
  7. Add the prepared tadka to the osaman pan and instantly cover it with a lid to keep its smell as it is. Boil it for 1 to 2 minutes on medium flame.
  8. Once done, turn off the flame and take it out in a serving bowl. Add lemon juice and garnish it with coriander leaves.
  9. FOR PREPARING MOONG :
  10. Heat oil in a pan. Add cumin seeds, asafoetida, turmeric powder, and strained moong. Mix well.
  11. Add red chilli powder. coriander powder, cumin seeds powder, little salt, curry leaves, and coriander leaves. Mix well.
  12. Once done, turn off the flame and take it out in a serving bowl. Add lemon juice and garnish it with coriander leaves.
  13. 'Moong With Osaman' is ready to be served.

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