Osaman - Lachko

We were treated to a lovely Gujarati lunch yesterday and I got to see my dear friend , Shefali Arvind Shah prepare my favorite dish "Osaman" from scratch.

She made both Osaman and lachko.
All the photos have been taken in her kitchen.

The former is made with the water of the dal and lachko is made with the thick dal.

Both are served with the rice. But Osaman is served with chapathy.

Ingredients:

Tur dal - 1 small cup

Water - 3 cups

Salt

Turmeric powder - 1/2 tsp

Coriander powder - 1/4 tsp

Jeera powder - 1/4 tsp

Chilli powder - 1/2 tsp
Jaggery - 2 tbsp
Cloves - 3
Cinnamon stick - 1
Mustard seeds - 1 tsp
Jeera - 1 tsp
Methi seeds / uluva - 1 tsp
Asafoetida powder / kayam - 1 tsp
Red chilli - 1, broken
Green chilli -1, broken
Curry leaf - 1 sprig
Coconut - 1 tbsp
Kokum / kudumpuli - 3 or 4 small soaked in water for 1/2 hour
Coriander leaf - 2 tbsp
Ghee - 1 tbsp

Pressure cook the tur dal in plenty of water till it gets cooked / mashed.
We need only the water to make 'osaman'.

Splutter in ghee
first - cloves and cinnamon
second - mustard, jeera and methi
third - asafoetida (not in photograph)
fourth - red chilli, green chilly and curry leaf.

Then add the tur dal water. As you can see in the photo below, the thick dal has been moved aside and only the top layer of cooked water is used.
She then mashes whatever dal might have fallen into it.

Next add in the various powders ( turmeric, coriander-jeera powder and chilli powder), jaggery, kokum, ginger , coconut, salt and coriander leaf.

Boil this dal water and simmer for 10 minutes. Osaman is ready.

Lachko :

Boil the thick dal mixed with salt, turmeric powder (1tsp), Asafoetida powder / kayam (1/2 tsp) ,Ghee (1 tsp) and 1 green chilli.