Wash moong and soak in two cups of water for about half an hour. Drain, ad four cups of fresh water and slat and bring to a boil. Lower heat, simmer until moong is cooked.
Clean, wash and chop coriander leaves. Peel and wash ginger. Remove stems and wash green chilies. Grind ginger and green chillies into a fine paste. Dilute the paste in one tablespoon of water. Wash and pat dry curry leaves.
Strain and use moong to make some other dish. For osaman use only the stock.
Heat oil in a pan, add asafoetida, mustard seeds and cumin seeds along with cloves, cinnamon, peppercorns, curry leaves, diluted ginger-green chilli paste and salt.
When seeds crackle, add moong stock and stir. Add turmeric powder and stir again. Adjust salt and add jaggery.
Just before serving add lemon juice and chopped coriander leaves.
Serve hot. |
