Moong, Bhaat & Osaman recipe by Gujju Ben I Traditional Gujarati Recipe I મૂંગ, ભાત, ઓસામાન

🌾✨ Step into the heart of Gujarat with Gujju Ben's latest culinary creation – Moong, Bhaat & Osaman! 🍚🥣 In this soul-satisfying dish, we blend the simplicity of moong dal, the comfort of steamed rice, and the zest of Osaman to create a wholesome meal that captures the essence of Gujarati flavors. Join me in the kitchen as we embark on this delightful journey! Don't forget to subscribe, like, and share the joy of cooking together!

Detailed Recipe:
Ingredients:
For Moong Dal:

1 cup split moong dal
1/2 teaspoon turmeric powder
Salt to taste
Water, as needed
For Steamed Rice (Bhaat):

1 cup basmati rice
Water, as needed
Salt to taste
For Osaman:

1 cup toor dal (pigeon peas), soaked for 30 minutes
1 small bottle gourd (lauki), peeled and chopped
1 small carrot, peeled and chopped
1 small tomato, chopped
1-inch ginger, grated
2-3 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
Instructions:
For Moong Dal:

Wash moong dal and soak it in water for 15 minutes.
In a pressure cooker, combine moong dal, turmeric powder, salt, and enough water.
Pressure cook until dal is soft and mushy.
For Steamed Rice (Bhaat):

Rinse basmati rice under cold water until the water runs clear.
Cook rice with salt according to your preferred method (stovetop or rice cooker).
For Osaman:

In a pot, combine soaked toor dal, chopped bottle gourd, carrot, tomato, ginger, green chilies, turmeric powder, and salt.
Add enough water and cook until dal and vegetables are tender.
Tempering (Tadka):

In a small pan, heat ghee. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
Pour this tempering over the cooked dal and vegetables.
Garnish:
Garnish with fresh coriander leaves.

Serve Moong, Bhaat & Osaman hot for a complete and comforting Gujarati meal! 🌾💚🍚🌾✨ Step into the heart of Gujarat with Gujju Ben's latest culinary creation – Moong, Bhaat & Osaman! 🍚🥣 In this soul-satisfying dish, we blend the simplicity of moong dal, the comfort of steamed rice, and the zest of Osaman to create a wholesome meal that captures the essence of Gujarati flavors. Join me in the kitchen as we embark on this delightful journey! Don't forget to subscribe, like, and share the joy of cooking together! #GujjuBenRecipes #MoongBhaatOsaman #FlavorfulCreations #CookingAdventure #HomemadeGoodness #FoodieJourney #ComfortFood #NewRecipeAlert" 🌟👩‍🍳🎥

Detailed Recipe:
Ingredients:
For Moong Dal:

1 cup split moong dal
1/2 teaspoon turmeric powder
Salt to taste
Water, as needed
For Steamed Rice (Bhaat):

1 cup basmati rice
Water, as needed
Salt to taste
For Osaman:

1 cup toor dal (pigeon peas), soaked for 30 minutes
1 small bottle gourd (lauki), peeled and chopped
1 small carrot, peeled and chopped
1 small tomato, chopped
1-inch ginger, grated
2-3 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
Instructions:
For Moong Dal:

Wash moong dal and soak it in water for 15 minutes.
In a pressure cooker, combine moong dal, turmeric powder, salt, and enough water.
Pressure cook until dal is soft and mushy.
For Steamed Rice (Bhaat):

Rinse basmati rice under cold water until the water runs clear.
Cook rice with salt according to your preferred method (stovetop or rice cooker).
For Osaman:

In a pot, combine soaked toor dal, chopped bottle gourd, carrot, tomato, ginger, green chilies, turmeric powder, and salt.
Add enough water and cook until dal and vegetables are tender.
Tempering (Tadka):

In a small pan, heat ghee. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
Pour this tempering over the cooked dal and vegetables.
Garnish:
Garnish with fresh coriander leaves.

Serve Moong, Bhaat & Osaman hot for a complete and comforting Gujarati meal! 🌾💚🍚