Osaman
Light, spiced green gram broth
Osaman is the cooking water from boiled whole green grams, gently spiced with ginger, chilli, tamarind and jaggery and finished with a cinnamon, clove and curry-leaf tempering. It's thin, soothing and easy to digest, so it's good for anyone feeling unwell. The leftover boiled green grams can be used to make a curry.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the tempering
To garnish
Method
0/5 doneStep 1: Boil 5 ½ oz whole green grams (moong) in 4 ¼ cups water until soft, about 35–40 minutes (or 4 whistles in a pressure cooker).
35 minStep 2: Sieve, keeping the water separately. This water is called osaman. Keep the green grams for another dish.
Step 3: Heat 1 tbsp oil in a pan and add 2 cinnamon sticks, 2 cloves, ½ tsp mustard seeds, ½ tsp cumin seeds and 5 curry leaves.
1 minStep 4: Add the osaman with 1 tsp jaggery, 1 tsp tamarind juice, ½ tsp ginger paste, ½ tsp chilli paste and ½ tsp salt.
Step 5: Boil on a low heat for 5–7 minutes. Serve hot, garnished with 1 tbsp fresh coriander.
6 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does osaman take?
- About 50 minutes in total: 5 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole green grams (moong)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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