Masoor Dal Gassi Recipe (Lentils in Tangy Coconut Curry)
Mangalorean specialty made with Masoor dal in tangy coconut base
The Masoor Dal Gassi Recipe is a spicy, tangy gravy made with whole masoor dal with the skins on, is a typical Mangalorean specialty. Gassi is a staple curry in the Mangalore and Malnad areas of Karnataka that is essentially made of fresh spices ground down with coconut to form the base of the gravy. You can serve the Masoor Dal Gassi along with steamed rice topped with ghee and Dhangar Pachadi.
Did You Know: Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine. Apart from a high level of proteins, masoor dal also contains dietary fibre, potassium and iron, Folate, vitamin B1, and minerals, all with virtually no fat.
If you like this recipe, you can also try other Dal recipes such as
- 3/4 cup Masoor Dal (Whole)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients to be ground to paste
- 1/3 Fresh coconut , grated
- 20 grams Tamarind
- 3 Dry red chillies
- 2 teaspoons Coriander (Dhania) Seeds Ingredients for Seasoning
- 1 teaspoon Mustard seeds
- 3 cloves Garlic
How to make Masoor Dal Gassi Recipe (Lentils in Tangy Coconut Curry)
To begin making the Masoor Dal gassi Recipe, we will first cook the dal in the pressure cooker. Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water. Cover the cooker, place the weight on and pressure cook for a couple of whistles.
After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat. Allow the pressure cooker to rest until the pressure released naturally. After the dal is cooked keep it aside.
Our next step is to make the masala for the gassi. In a small frying pan, dry roast the coriander seeds and red chillies until fragrant. Once roasted, allow it to cool.
Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender. Add a little warm water and grind to make a smooth ghassi masala paste.
Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes. Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added. The gassi is traditional is not in a liquid form but, if of a thick gravy consistency.
Check the salt and spice levels and adjust to suit your taste. Transfer the Masoor Dal gassi to a serving bowl.
The final step is to prepare the seasoning for the Masoor Dal gassi. Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle. Add the garlic, red chillies and curry leaves and roast for a couple of minutes.
Pour the seasoning over the Masoor Dal gassi and serve it along with steamed rice topped with ghee and Dhangar Pachadi.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.