Traditional Gujarati recipe, osaman is akin to rasam but it is not so spicy This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Green gram (moong) water, Ghee
Cuisine Gujarati
Course Dals and Kadhis
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Osaman

  • 750 millilitres Green gram (moong) water (½ cup whole green gram boiled with 1½ litres wate
  • 1 tablespo to garnish Ghee
  • 1 teaspoon Cumin seeds
  • 5-6 Curry leaves
  • 2 Green chillies slit
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Ginger chopped
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 3-4 Kokum petals
  • 2 teaspoons Jaggery chopped
  • to garnish Fresh coriander leaves chopped
  • to serve Steamed rice


  1. Heat ghee in a deep non-stick pan, add cumin seeds, curry leaves, green chillies, asafoetida and ginger, mix well and sauté for a minute on medium heat. Add green gram water and mix well. Add turmeric powder, salt, red chilli powder and coriander powder, mix well and boil till oil separates.
  2. Add kokum petals and jaggery, mix well and let the mixture boil for 10-15 minutes.
  3. Transfer into a serving bowl, drizzle some ghee on top, garnish with coriander leaves and serve hot with steamed rice or with khichdi.