These two can be compared to rasam - very thin, liquidy preparations - one is on the spicer side and the other is on the sweet and tangy side.
Osaman:
1/2 cup toovar daal -to be cooked in the cooker.
4 kokum - soaked in water
2 cloves
2 cinnamon sticks
rai, jeeru, hing, kari patta
1/2 tsp aadu paste
1/2 tsp green chili paste
haldar, lal marchu, salt
2 tablespoon gud (jaggery)
1 small tomato - chopped finely
ghee for vaghar (tadka)
After the dal is cooked, use only the top portion of the liquid. The bottom part can be used to make "lachko dal" or regular gujarati dal.
heat the ghee - put in rai, jeeru, hing, kari patta, cloves, cinnamon. Cook the finely chopped tomatoes. Add all the other spices mentioned. Add all of this to the water of the cooked daal. Add the water and the kokum + the gud. The taste should be on the spicy side. This osaman is served with lachko daal, any sabzi, rotli and bhaat.
Fajeto
1 cup of mango pulp
1 cup of yogurt
1 tablespoon besan atta
lal marchu, adu paste, marcha paste, haldar, gud, salt
Vaghar: oil, cinnamon, cloves, soonth, rai, jeeru, whole red chilies, hing, kari patta.
Mix everything - add a little water (kadhi like consistency) - add the vaghar and boil. Enjoy it with your favorite sabzi and bhaat.
