By on 6 December 2015

When I met Rushina, it was just the day before a major Hindu festival: Diwali, festival of lights. Naturally she was very busy. Yet, she met me in her cooking studio where she was holding a Diwali lunch for her staff and cooked this wonderful Osaman recipe for Eatravels. This recipe is a very special one for her and I can understand why as a girl who also had a very special relationship with her grandmother.

Rushina is also a well known food blogger and you can follow her via

So thank you Rushina for sparing your time for me and for this wonderful recipe…



Time: 40 Minutes/Serves: 6


½ Cup husked, split pigeon peas (toover/arhal dal)

1 Tbs green chili-ginger paste

4-6 Piece of kokum

2 Tbs grated jaggery

½ Tsp turmeric powder

Salt to taste



1 Tbs Ghee

¼ Tsp Fenugreek seeds

¼ Tsp mustard seeds

¼ Tsp cumin seeds

¼ Tsp asafoetida powder

A Few curry leaves

1 Green chili, slit

1 Cm thin sliced white radish



2 Tbsp grated fresh coconut

2 Tbsp chopped coriander leaves


Wash the dal and pressure-cook it with 4 cups of water for 5-7 minutes on low heat, after the cooker reaches full pressure.

Remove from heat and set aside until the pressure subsides.

Open the cooker and churn the dal well. Strain it out and transfer its water to a pan. Add the green chili-ginger paste, kokum, jaggery, turmeric powderand salt. Put the pan on high heat and boil the dal for 10-15 minutes.

Put the ghee for tempering in a small pan on medium heat. When hot, add the fenugreek seeds, mustard seeds and cumin seeds. When they crackle add the asafoetida powder, curry leaves, green chili and radish. Pour the tempering over the osaman. Simmer for 10 minutes. Garnish with coconut and coriander leaves.