Mangalorean Padengi Gassi Recipe - Green Moong Dal Curry
Mangalorean Padengi Gassi Recipe is a delicious and spicy green moong dal curry which is cooked in freshly ground spices and tamarind water and chillies. It makes a perfect curry to go along with rice and a manoli curry.
In association with Preethi Kitchen Appliances
The Mangalorean Padengi Gassi Recipe is a wholesome curry that is made from Sprouted Green Moong Dal.
The Gassi is a delicious dish from the Mangalore Cuisine, that is made with roasted coconut and chillies, and cooked along with tamarind giving this curry a tangy and rich taste and flavor.
Serve the Mangalorean Padengi Gassi Recipe/ Green Moong Dal Gassi along with Kadalai Manoli, Ghee Rice and Butter Milk to make a delicious lunch or dinner for your family.
If you like this recipe, you can also try other Green Moong Dal Recipes that you can make for a high protein lunch or dinner.
10 M
45 M
55 M
4 Servings
Ingredients
- 1 cup Green Moong Dal (Whole) , sprouted
- 1 Onion , finely chopped
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 cup Tamarind Water For Gassi Masala
- 1 cup Fresh coconut , grated
- 4 Dry red chillies
- 2 teaspoons Coriander (Dhania) Seeds
- 1/2 teaspoon Cumin seeds (Jeera) Ingredients for Seasoning
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 4 cloves Garlic
- 2 Dry red chillies
- 1 sprig Curry leaves
How to make Mangalorean Padengi Gassi Recipe - Green Moong Dal Curry
To begin making the Mangalorean Padengi Gassi Recipe; do make sure you have some sprouts ready. Click to see how to make sprouts at home.
Add the green moong sprouts, chopped onions and tomatoes into the pressure cooker. Add the turmeric powder, salt, and 2-1/2 cups of water and mix everything well.
Cover the pressure cooker, place the weight on and cook until two whistles. After two whistles, turn the heat to low and simmer the green moong for about 5 minutes. Turn off the heat.
Allow the cooker to release its pressure naturally. The Moong will continue to cook, as long as there is pressure in the cooker.
*Method to make the Gassi Masala
While the pressure is releasing; we will go ahead and make the gassi curry paste.
Place a small pan on medium heat; dry roast the red chilies, coriander seeds and cumin seeds until you smell the aromas coming out. You don’t have to brown them too much. Once done, switch off the gas and let it cool down.
Add the roasted condiments, along with the coconut to the blender. Add 1/4 cup of warm water and blend into a smooth gassi paste.
*Making the Padengi Gassi
Once the pressure is released from the pressure cooker; add the ground gassi masala to the cooked Sprouted Moong dal. Stir well to combine. Check the salt and spice levels and adjust to suit your taste.
Place the pressure cooker on medium heat and start simmering the Padengi Gassi.
While the Padengi Gassi is simmering, we will make the seasoning.
In the same small pan where you dry roasted the chiles; heat a tablespoon of oil on medium heat. Add the mustard seeds, urad dal, red chilies and allow them to roast and crackle. Allow the dal to turn golden brown.
Once it's ready; add the garlic cloves and curry leaves. Stir-fry for a few seconds until you can smell the aromas of garlic and pour the seasoning into the simmering Padengi Gassi (Green Moong Dal Gassi)
Serve the Mangalorean Padengi Gassi Recipe/ Green Moong Dal Gassi along with Kadalai Manoli, Ghee Rice and Butter Milk to make a delicious lunch or dinner for your family.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
