Masoor Dal Gassi Recipe: Lentils in Tangy Coconut Curry
Overview:
A delicious and comforting dish from Mangalore, Masoor Dal Gassi combines the earthy flavor of masoor dal (red lentils) with a fragrant, tangy coconut curry. This dish is traditionally served with steamed rice and is a perfect accompaniment for a hearty meal. The combination of roasted spices, coconut, tamarind, and garlic creates a uniquely rich and flavorful curry that brings out the best in lentils. Ideal for a high-protein vegetarian dinner, this dish captures the essence of South Indian cuisine with its aromatic and vibrant ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 3/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/3 of coconut |
| Tamarind | 20 grams |
| Dry Red Chilies | 3 |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Garlic | 3 cloves |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Servings:
- Serves 4
Cuisine:
- Mangalorean
Course:
- Dinner
Diet:
- High Protein Vegetarian
Instructions:
Step 1: Cook the Masoor Dal
To begin making Masoor Dal Gassi, start by cooking the dal in a pressure cooker. Place the washed masoor dal into the cooker along with salt, turmeric powder, and 2-1/2 cups of water. Close the lid, place the weight on the cooker, and pressure cook for a couple of whistles. After the whistles, reduce the heat to low and allow the dal to simmer for an additional 4 minutes before turning off the heat. Let the pressure release naturally before opening the cooker. Set the cooked dal aside.
Step 2: Make the Gassi Masala
Next, prepare the masala for the gassi. In a small frying pan, dry roast the coriander seeds and dry red chilies on medium heat until they become fragrant (about 2–3 minutes). Remove from heat and let them cool. Once cooled, transfer the roasted coriander seeds, dry red chilies, grated coconut, tamarind, and garlic cloves into a blender. Add a little warm water and grind everything together until you achieve a smooth, thick masala paste.
Step 3: Combine the Masala and Dal
Add the prepared masala paste into the cooked masoor dal. Stir well to combine and bring the dal to a brisk boil for about 3–4 minutes. If the curry thickens too much, adjust the consistency by adding a little water. The Gassi should have a thick gravy-like consistency, not too liquid. Taste the curry and adjust salt and spice levels to suit your preference. Once done, transfer the dal gassi to a serving bowl.
Step 4: Prepare the Seasoning (Tadka)
For the final touch, prepare the seasoning (tadka). Heat a small tadka pan over medium heat. Add the mustard seeds and allow them to crackle. Then, add the garlic, dry red chilies, and curry leaves to the pan. Sauté for a couple of minutes, allowing the garlic to turn golden brown and the spices to release their fragrance.
Step 5: Serve the Masoor Dal Gassi
Pour the hot seasoning over the prepared Masoor Dal Gassi and serve immediately. This dish is best enjoyed with steamed rice topped with a dollop of ghee, accompanied by Kadalai Manoli and Dhangar Pachadi.
Serving Suggestions:
- Serve Masoor Dal Gassi with steamed rice, topped with ghee for an extra touch of richness.
- Pair it with Kadalai Manoli (a Mangalorean side dish made with chickpeas) and Dhangar Pachadi (a tangy chutney) for a complete meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sodium | 300 mg |
Tips:
- For a spicier version, increase the number of dry red chilies.
- You can add a splash of coconut milk for a creamier texture, if desired.
- The dal gassi can be stored in an airtight container in the fridge for 2–3 days, and the flavors will deepen over time.
Masoor Dal Gassi is a flavorful, protein-packed vegetarian dish that’s both satisfying and nourishing. Enjoy it as part of a wholesome dinner that brings the flavors of Mangalorean cuisine to your table!
