Masoor Dal Gassi Recipe
Welcome to our culinary journey through the vibrant flavors of Mangalorean cuisine! Today, we will be preparing the delightful Masoor Dal Gassi, a high-protein vegetarian dish that is perfect for your dinner table. This dish features masoor dal (red lentils) cooked in a luscious coconut-based gravy, infused with aromatic spices and tangy tamarind. It’s best served with rice and complements beautifully with Chow Chow Thoran and Pachadi.
Recipe Overview
- Cuisine: Mangalorean
- Course: Dinner
- Diet: High Protein Vegetarian
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor dal | 3/4 cup |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Coconut (grated) | 1/3 coconut |
| Tamarind | 20 grams |
| Dry red chillies | 3 |
| Coriander seeds | 2 teaspoons |
| Ghee | As needed |
| Mustard seeds | 1 teaspoon |
| Garlic | 3 cloves |
| Curry leaves | 5 |
| Dry red chillies (for tempering) | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 230 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 10 g |
| Fat | 8 g |
Instructions
Step 1: Prepare the Masoor Dal
To begin your Masoor Dal Gassi, take the masoor dal and rinse it thoroughly under cold water. In a pressure cooker, combine the rinsed dal with 2 1/2 cups of water, salt, and turmeric powder. Seal the cooker and cook until you hear two whistles. Once the two whistles are complete, reduce the heat to low and allow it to cook for an additional 4 minutes. After this time, turn off the heat and let the pressure release naturally. Set the cooked dal aside.
Step 2: Make the Spice Paste
While the dal is cooking, it’s time to prepare the spice paste that will give the Gassi its signature flavor. In a small pan over medium heat, add the coriander seeds and dry red chillies. Roast them gently for about 2 to 3 minutes, stirring frequently to prevent burning. Once they are fragrant and slightly darkened, remove them from the heat and allow them to cool.
Once cooled, transfer the roasted spices to a mixer grinder. Add the grated coconut, tamarind, and garlic cloves. Pour in a little hot water to facilitate blending and grind everything together until you achieve a smooth paste.
Step 3: Combine and Cook
Now, add the freshly made spice paste to the cooked masoor dal in the pressure cooker. Stir well to incorporate the flavors and place the cooker back on the heat. Allow the dal to come to a gentle boil, simmering for about 3 to 4 minutes. If the mixture appears too thick, feel free to add additional water until you reach your desired consistency.
Step 4: Temper the Dal
While the dal simmers, prepare the tempering for an extra burst of flavor. In a small tempering pan, heat ghee over medium heat. Add the mustard seeds and let them crackle. Next, toss in the sliced garlic, dry red chillies, and curry leaves. Sauté for about 15 seconds until the garlic turns golden and the leaves become crisp.
Step 5: Finish and Serve
Once your tempering is ready, pour it over the simmering dal and give it a good stir to combine all the flavors. Your Masoor Dal Gassi is now ready to be enjoyed!
Serve it hot with steaming rice, accompanied by Chow Chow Thoran (a stir-fried vegetable dish) and Pachadi (a refreshing yogurt-based side). Enjoy this wholesome and satisfying meal with family and friends!
Final Thoughts
Masoor Dal Gassi is not just a dish; it’s a celebration of flavors that come together beautifully, offering a wholesome experience rich in nutrients. We hope this recipe brings warmth and joy to your dining table. Happy cooking and enjoy your meal!
