Osaman: Instant Pot Indian Lentil Broth

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4.93 from 55 votes

Osaman: Instant Pot Indian Lentil Broth

Tangy, spicy and slightly sweet, Osaman is perfect as a warm vegetarian sipping broth on a cold evening.

Prep Time10

Cook Time8

Natural Pressure Release10

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: dal

Servings: people

Calories: 135kcal

Ingredients

1 cup split pigeon peas (tuvar dal/ toor dal)
6 cups water
½ tsp ghee or oil
½ tsp cumin seeds
1 medium shallot optional
1 green chili
1 ½ tbsp lemon juice
handful cilantro leaves
½ tsp salt or to taste

Instructions

Rinse the split pigeon peas
Combine the pigeon peas and turmeric with 6 cups of water in an Instant Pot or pressure cooker.
Cook at high pressure for 8 minutes. Then allow the pressure to release naturally for at least 10 minutes.
Using a large sieve, strain the dal mixture into two separate bowl. Set the solids aside to make Lachko Dal.
Wipe the Instant Pot insert dry with a kitchen towel and add the ghee. Set the Instant Pot to saute mode and heat the ghee. When it begins to shimmer (it happens fast!) add the cumin seeds, shallot and green chili. Stir until the shallots soften - about 30 seconds.
Add the strained liquid back into the Instant Pot with the spiced ghee. Bring to a boil. Turn off the heat.
Add salt, lemon juice and cilantro. Serve warm.

Notes

Most Gujarati families also add a bit of jaggery (gur) or sugar to the broth as well. Try adding a teaspoon of jaggery or brown sugar far that traditional Gujarati flavor.

Although my family adds onions or shallot to this recipe, many families add ginger instead. If I am making this when I have a sore throat, I will add both. Feel free to experiment with ginger and shallots.

The Lachko Dal freezes well. So feel free to freeze if you don't want to eat it with the Osaman.

Nutrition