Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry
A high protein Mangalorean recipe with masoor dal (whole), turmeric powder (haldi), salt - to taste. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Masoor Dal Gassi Recipe, we will first cook the dal in the pressure cooker
masoor dal (whole)(3/4 cup) - 2
Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 3
Cover the cooker, place the weight on and pressure cook for a couple of whistles
- 4
After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat
- 5
Allow the pressure cooker to rest until the pressure releases naturally
- 6
After the dal is cooked keep it aside
- 7
Our next step is to make the masala for the gassi
- 8
In a small frying pan, dry roast the coriander seeds and red chillies until fragrant
dry red chillies(3)teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon) - 9
Once roasted, allow it to cool
- 10
Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender
fresh coconut - grated(1/3)tamarind(20 grams)dry red chillies(3)teaspoons coriander (dhania) seeds(2)cloves garlic(3) - 11
Add a little warm water and grind to make a smooth gassi masala paste
- 12
Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes
- 13
Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added
- 14
The gassi is traditional is not in a liquid form but, if of a thick gravy consistency
- 15
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 16
Transfer the Masoor Dal gassi to a serving bowl
masoor dal (whole)(3/4 cup) - 17
The final step is to prepare the seasoning for the Masoor Dal gassi
masoor dal (whole)(3/4 cup) - 18
Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle
teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon) - 19
Add the garlic, red chillies and curry leaves and roast for a couple of minutes
dry red chillies(3)cloves garlic(3) - 20
Pour the seasoning over the Masoor Dal gassi and serve
masoor dal (whole)(3/4 cup) - 21
Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi
masoor dal (whole)(3/4 cup)
Rate this recipe
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Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry
A high protein Mangalorean recipe with masoor dal (whole), turmeric powder (haldi), salt - to taste. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin making the Masoor Dal Gassi Recipe, we will first cook the dal in the pressure cooker
masoor dal (whole)(3/4 cup) - 2
Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water
turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 3
Cover the cooker, place the weight on and pressure cook for a couple of whistles
- 4
After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat
- 5
Allow the pressure cooker to rest until the pressure releases naturally
- 6
After the dal is cooked keep it aside
- 7
Our next step is to make the masala for the gassi
- 8
In a small frying pan, dry roast the coriander seeds and red chillies until fragrant
dry red chillies(3)teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon) - 9
Once roasted, allow it to cool
- 10
Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender
fresh coconut - grated(1/3)tamarind(20 grams)dry red chillies(3)teaspoons coriander (dhania) seeds(2)cloves garlic(3) - 11
Add a little warm water and grind to make a smooth gassi masala paste
- 12
Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes
- 13
Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added
- 14
The gassi is traditional is not in a liquid form but, if of a thick gravy consistency
- 15
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 16
Transfer the Masoor Dal gassi to a serving bowl
masoor dal (whole)(3/4 cup) - 17
The final step is to prepare the seasoning for the Masoor Dal gassi
masoor dal (whole)(3/4 cup) - 18
Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle
teaspoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon) - 19
Add the garlic, red chillies and curry leaves and roast for a couple of minutes
dry red chillies(3)cloves garlic(3) - 20
Pour the seasoning over the Masoor Dal gassi and serve
masoor dal (whole)(3/4 cup) - 21
Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi
masoor dal (whole)(3/4 cup)
Rate this recipe
You might also like · Mangalorean
Southekayi Palya Recipe - Mangalore Cucumber Palya / Sabzi Recipe
⏱️ 30 min
Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry
⏱️ 195 min
Mangalorean Style Sajjige Rotti / Rulavachi Bhakri Recipe (Semolina Pancake Recipe)
⏱️ 30 min
Mangalore Style Southe Gatti/Southekayi kadubu Recipe (Steamed Cucumber Dumplings)
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