Gujarati Style Osaman Dal Recipe

Gujarati Style Osaman Dal Recipe is a thin liquid toor dal recipe which has minimal spices added to it. The dal is cooked in the pressure cooker with enough water and once the dal becomes mushy. The leftover water is retained and then mixed along to a thin consistency and tempered with various whole spice like cinnamon stick, cardamom pods and curry leaves with ghee and served hot.  Course : Lunch Ingridients : 1 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste To Temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 2 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 teaspoon Cardamom Powder (Elaichi) 1 Green Chilli , chopped 4 cloves Garlic , sliced 1 sprig Curry leaves 1 tablespoon Jaggery Ghee , for tempering  Instructions To begin making the Gujarati Osaman Dal Recipe, in a pressure cooker combine the toor dal with water, turmeric powder and salt, pressure cook for 4 whistles.Once done, switch off the heat, allow the pressure to release naturally. Open the lid and start mashing the dal to bring the dal and water together. Heat a tadka pan with ghee on medium flame, add mustard seeds, cumin seeds, cloves, cinnamon stick and cardamom powder and allow it to splutter in the oil for a few seconds. Add the jaggery and allow it to melt into the mixture. Once the jaggery has melted, add curry leaves, green chillies,and garlic and saute for few seconds. Add toor dal mixture and mix well. Add salt as needed and stir into the Gujarati Osaman Dal. Serve the Gujarati Osaman Dal Recipe along with Steamed Rice, Sweet & Spicy Raw Papaya Moongfali Ki Subzi Recipe by the side.