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Gujarati · Indian

Osaman

Vegetarian

ઓસામણ · osāmaṇ

A thin, sweet-sour Gujarati lentil soup made from well-cooked toor dal diluted and strained, flavoured with ginger, green chilli, kokum and jaggery and tempered with cloves and cinnamon.

Osaman is a Gujarati soup from India, ready in about 45 minutes and made with toor dal (split pigeon peas) and jaggery / palm sugar. It serves 4 and is rated easy to cook.

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Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Level
Easy
Calories
108

Ingredients

4 servings

For the tempering

Equipment

Method

  1. Step 1

    Cook the toor dal (opens in a new tab) with 400 ml of the water and the turmeric (opens in a new tab) until it is completely broken down (about 4 whistles in a pressure cooker (opens in a new tab)).

  2. Step 2

    Whisk the dal with the remaining water until smooth, then pour it through a sieve into a saucepan (opens in a new tab), pressing through as much as you can. It should be thin like a broth.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Add the ginger, green chilli (opens in a new tab), kokum (opens in a new tab), jaggery and salt and simmer for 8–10 minutes until the jaggery dissolves and the kokum has given up its colour.

    • 10 min
    • medium-low heat

  4. Step 4

    Heat the ghee (opens in a new tab), crackle the mustard seeds (opens in a new tab) and cumin (opens in a new tab), then add the cloves (opens in a new tab), cinnamon (opens in a new tab), curry leaves (opens in a new tab) and asafoetida (opens in a new tab). Pour over the osaman and add the coriander.

    • 2 min
    • medium heat

About this dish

Origin
Gujarat, India · Commonly attributedMore food from India
Dish
Lunch · Dinner · Soups
Cooking method
Boiled, Simmered
Taste
sweet & sour, tangy, aromatic / warmly spiced, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Toor dal (split pigeon peas) · Jaggery / palm sugar · Turmeric · Fresh ginger · Green chilli · Kokum
Techniques
Boiling · Simmering · Pressure cooking

Allergens

  • Contains, can be adapted: Milkfrom ghee
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

108 kcal per serving

Estimated

1 serving ≈ 335 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 62%
  • Fat 22%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy108 kcal32 kcal
Protein4.4 g1.3 g
Carbohydrate17.5 g5.2 g
Net carbohydrate14 g4.2 g
Sugars——
Added sugars3.2 g1 g
Fibre3.5 g1.1 g
Fat2.8 g0.8 g
Saturated fat1.5 g0.4 g
Trans fat0 g0 g
Cholesterol6 mg2 mg
Sodium740 mg221 mg
Salt equivalent1.9 g0.6 g
Vitamins & minerals per serving
Potassium
311 mg
Calcium
71 mg
Iron
1.5 mg
Magnesium
47 mg
Vitamin A (RAE)
22 µg
Vitamin C
4 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
87 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • Kokum: Tamarind (FDC 167763) as a stand-in sour dried fruit; kokum is used in small amounts.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Adjust the sweet-sour balance at the end with more jaggery or a squeeze of lemon — Gujarati households vary widely.

Common mistakes

  • Not straining the dal — osaman should be a thin, smooth broth with no grainy bits.

Serve with

  • Sip from a bowl, or serve with rice and khichdi.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Reheat gently; it may need a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

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