Mangalorean Padengi Gassi Recipe – Green Moong Dal Curry
Description:
The Mangalorean Padengi Gassi Recipe is a wholesome and hearty curry made from sprouted Green Moong Dal, a staple in Mangalorean cuisine. This comforting dish is not only delicious but also packed with proteins, making it an ideal choice for a nutritious dinner. Paired with rice or flatbreads, this curry is a perfect balance of flavors – from the tangy tamarind to the earthy moong dal, spiced with traditional Mangalorean masalas.
Cuisine: Mangalorean
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup (sprouted) |
| Onion | 1, finely chopped |
| Tomatoes | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Tamarind Water | 1 cup |
| Fresh Coconut | 1 cup, grated |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Garlic | 4 cloves |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4
Instructions
1. Prepare the Sprouted Moong Dal:
To begin, ensure that the green moong dal is sprouted. If you haven’t sprouted the moong yet, you can easily do so by soaking the dal overnight and allowing it to sprout for 1-2 days. Once sprouted, you’re ready to begin the curry preparation.
2. Cooking the Moong Dal:
- Add the sprouted green moong dal, chopped onions, and chopped tomatoes into a pressure cooker.
- Sprinkle the turmeric powder and add salt to taste.
- Pour in about 2 1/2 cups of water and give everything a good mix.
- Close the pressure cooker lid and place the weight on. Cook the mixture for 2 whistles on high heat.
- Once two whistles have passed, reduce the heat to low and let it simmer for another 5 minutes to ensure the dal cooks thoroughly.
- Turn off the heat and let the pressure release naturally. The moong dal will continue cooking as the pressure decreases.
3. Making the Gassi Masala:
- While the pressure is releasing from the cooker, prepare the Gassi curry paste.
- Place a small pan over medium heat. Dry roast the dry red chilies, coriander seeds, and cumin seeds. Roast them lightly until you can smell their aromas, but don’t let them brown too much.
- Once roasted, switch off the heat and allow the spices to cool down.
- In a blender, combine the roasted spices with the grated fresh coconut. Add about 1/4 cup of warm water and blend everything into a smooth, thick gassi paste.
4. Combining Gassi Masala with Moong Dal:
- Once the pressure from the cooker has fully released, open the lid and add the prepared gassi masala paste to the cooked moong dal.
- Stir well to combine the masala with the dal. Taste the curry and adjust the salt or spice level as per your preference.
- Set the cooker back on medium heat and allow the curry to simmer for about 10 minutes, letting the flavors meld together.
5. Preparing the Seasoning (Tadka):
- In the same small pan used for roasting the spices, heat a tablespoon of oil over medium heat.
- Add mustard seeds, urad dal, and dry red chilies. Let the mustard seeds crackle and the urad dal turn golden brown.
- Add the garlic cloves and curry leaves to the pan. Stir-fry them for a few seconds until you can smell the garlic’s aroma.
- Once the seasoning is ready, pour it over the simmering Padengi Gassi and mix well.
6. Serving:
Serve the Mangalorean Padengi Gassi (Green Moong Dal Curry) hot with Kadalai Manoli (rice), Ghee Rice, and Butter Milk for a wholesome, traditional Mangalorean meal.
Tips and Variations:
- For an added depth of flavor, you can add a pinch of jaggery or palm sugar to the curry while simmering.
- If you’re unable to find fresh coconut, you can substitute it with desiccated coconut. Just ensure to blend it well to get a smooth paste.
- You can also experiment with adding a dash of coconut milk at the end for a richer texture.
- For a spicier version, you can add a few more dry red chilies or a pinch of chili powder to the gassi paste.
Enjoy this Mangalorean Green Moong Dal Curry as a perfect, nutritious dinner that’s both satisfying and packed with flavors from the heart of Mangalore.
