Sanjeev Kapoor
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Jain Osaman

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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

Jain Osaman
हिन्दी में पढ़ें

Main Ingredients

Whole green grams (sabut moong), Salt

Cuisine

Jain

Course

Dals and Kadhis

Level Of Cooking

Medium
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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.

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