MangaloreanDinnerHigh Protein

Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry

Name: Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 3/4 cup masoor dal (whole); 1/2 teaspoon turmeric powder (haldi); salt - to taste; 1/3 fresh coconut - grated; 20 grams tamarind; 3 dry red chillies; 2 teaspoons coriander (dhania) seeds; 1 teaspoon mustard seeds; 3 cloves garlic

A high protein Mangalorean recipe with masoor dal (whole), turmeric powder (haldi), salt - to taste. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs66g

Protein28g

Fats15g

Servings Scaler

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)

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Recipe Source: archanaskitchen.com

MangaloreanDinnerHigh Protein

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🇮🇳

Cook Time50 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

66g(51%)

Protein

28g(22%)

Fats

15g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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)