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 releases 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 gassi 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.

Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi.