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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 1/2 cup tuver dal/split pigeon peas
  • 2.5 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • a pinch of asafetida
  • 1/2 inch cinnamon stick
  • 1 spring curry leaves
  • 3-4 kokum or lemon juice to taste
  • 1 tablespoon jaggery
  • 1 teaspoon chili+ginger minced
  • 1 tablespoon ghee/oil
  • To temper the Lachko
  • 1/2 teaspoon ghee
  • 1/2 teaspoon cumin seeds

Method
 

  1. Wash the toor dal well, 3-4 changes of water, soak the dal for 30 minutes.
  2. Pressure cook the dal with two cups for water, salt and 1/2 teaspoon turmeric powder.
  3. Once the pressure cooker cools down naturally, open it and strain the liquid from the thick dal.
  4. Transfer the thick dal/Lachko to a serving bowl.
  5. Palce a deep saucepan on medium flame.
  6. Add the oil/ghee, heat it. Add mustard seeds, cumin seeds, cinnamon stick, asafetida.
  7. Add the Dal water to it.
  8. As it boils, add the jaggery, curry leaves, kokum, ginger+chili paste.
  9. Adjust the salt, add if needed.
  10. For the lachko.
  11. In a tempering karhai, add the ghee and cumin seeds. Once the seeds sizzle pour the tempering over the lachko dal.
  12. Serve steaming hot Osaman with Lachko and Rice.