Spiced Split Gram Water


1/2 cup yellow split gram

1 tsp ginger-chilli paste

4-6 pieces kokum

3-4 tbsp jaggery

1/2 tsp turmeric powder

For Tempering

1 tbsp ghee

1/2 tsp fenugreek seeds

1/2 tsp mustard seeds

1/2 tspcumin seeds

1/2 tspasafoetida

A few curry leaves

1 green chilli, slit

2 inch piece white radish, thinly sliced

To Garnish

Fresh grated coconut

Coriander leaves


1. Pressure-cook the yellow split gram with eight to nine cups of water. When cool, churn well and add ginger-chilli paste, kokum, jaggery and turmeric powder. Boil this for ten to fifteen minutes.

2. Heat ghee in a small pan, add fenugreek seeds, mustard and cumin seeds.

3. When they splutter, add asafoetida, curry leaves, green chilli and radish.

4. Pour this tempering over the osaman. Simmer it for ten minutes. Garnish with grated coconut and coriander leaves.

5. Serve hot at the end of a meal as a digestive or serve with rice and lachko dol.

Serves 6



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