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Jain Osaman

Strained water of cooked moong mixed with spices, jaggery and salt and tempered.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

हिन्दी में पढ़ें

Main Ingredients

Whole green grams (sabut moong), Salt

Cuisine

Jain

Course

Dals and Kadhis

Level Of Cooking

Medium

Favourites

Ingredients

Whole green grams (sabut moong) soaked
1 cup
Salt
to taste
Ghee
1 tablespoon
Asafoetida
1/4 teaspoon
Cumin seeds
1/2 teaspoon
Cinnamon
2 1/2 inch pieces
Cloves
4-5
Mustard seeds
4-5
Curry leaves
15-20
Ginger-green chilli paste
1/2 tablespoon
Turmeric powder
1/4 teaspoon
Red chilli powder
1/2 teaspoon
Coriander powder
1 teaspoon
Jaggery (gur) grated
1 teaspoon
Yogurt
1 teaspoon
Lemon juice
a few drops

Method

Step 1

Cook moong in 6 cups water with salt till it is completely cooked and soft.

Step 2

Strain the stock and use it for this dish. Use the moong for some other dish.Heat ghee in a deep non stick wok. Add asafoetida, cumin seeds, cinnamon, cloves, mustard seeds, curry leaves, ginger-green chilli paste and a little water and sauté for 1-2 minutes.

Step 3

Add turmeric powder, red chilli powder and coriander powder and mix. Add moong stock, jaggery and mix well. Adjust salt and simmer for 3-4 minutes.Add yogurt and mix well. While serving pour over hot steamed rice and drizzle a few drops of lemon juice.You can also serve it as a soup.