Mangalorean Padengi Gassi Recipe – Green Moong Dal Curry
Mangalorean Padengi Gassi, also known as Green Moong Dal Gassi, is a flavorful, protein-packed curry from the coastal region of Karnataka, India. Made with sprouted green moong dal, this dish is an ideal option for a hearty vegetarian dinner or lunch. The curry is rich in coconut and tempered with a unique blend of spices that add depth and aroma, creating a dish that is both satisfying and nourishing. Paired with steamed rice or Ghee rice, it is a wholesome meal that is sure to delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) – sprouted | 1 cup |
| Onion – finely chopped | 1 |
| Tomatoes – finely chopped | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Tamarind Water | 1 cup |
| Fresh coconut – grated | 1 cup |
| Dry Red Chilies | 4 |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Garlic cloves | 4 |
| Dry Red Chilies | 2 |
| Curry leaves | 1 sprig |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings: 4
Cuisine: Mangalorean
Course: Dinner
Diet: High Protein Vegetarian
Instructions
Preparing the Moong Dal
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Sprout the Moong Dal: To start, ensure you have sprouted green moong dal. If you don’t have sprouts ready, soak the moong dal overnight and allow it to sprout by placing it in a warm, damp environment for 24-48 hours.
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Cook the Moong Dal: In a pressure cooker, add the sprouted moong dal, finely chopped onions, tomatoes, turmeric powder, salt, and 2.5 cups of water. Stir to combine all the ingredients well.
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Cook Under Pressure: Close the pressure cooker with its lid, place the weight, and cook for 2 whistles on high heat. After two whistles, reduce the heat to low and let it simmer for another 5 minutes.
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Release Pressure: Turn off the heat and allow the pressure to release naturally. The moong dal will continue to cook in the residual heat, softening further.
Making the Gassi Masala
While the pressure cooker is releasing its pressure, prepare the gassi curry paste:
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Roast the Spices: In a small pan, dry roast the dry red chilies, coriander seeds, and cumin seeds on medium heat. Roast them until you begin to smell their aromatic fragrance. Be careful not to burn them.
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Cool and Blend: Once roasted, remove the spices from the pan and allow them to cool slightly. Add the cooled spices to a blender, along with the grated fresh coconut. Add 1/4 cup of warm water and blend everything into a smooth, thick paste.
Combining the Dal and Gassi Masala
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Add the Gassi Paste: Once the pressure cooker has released all the pressure, open the lid. Add the freshly ground gassi paste to the cooked moong dal. Stir the mixture well to combine the dal and the masala paste.
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Adjust Seasoning: Taste the curry and adjust the salt and spices as necessary. Add more tamarind water or salt if needed, to achieve the desired flavor balance.
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Simmer the Gassi: Place the pressure cooker back on medium heat and let the Padengi Gassi simmer for 5-10 minutes. This allows the flavors to meld together.
Tempering the Padengi Gassi
While the curry simmers, prepare the seasoning:
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Heat Oil and Roast Spices: In the same small pan used earlier, heat 1 tablespoon of oil on medium heat. Add mustard seeds, urad dal, and dry red chilies. Allow them to roast and crackle, and let the dal turn golden brown.
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Add Garlic and Curry Leaves: Add the garlic cloves and curry leaves to the pan. Stir-fry for 1-2 minutes until the garlic becomes fragrant, and then immediately pour the seasoning into the simmering curry.
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Final Simmer: Stir the seasoning into the curry and let it simmer for an additional 2-3 minutes, allowing the flavors to infuse.
Serving the Padengi Gassi
Once the curry has simmered and the seasoning has been incorporated, your Mangalorean Padengi Gassi is ready to serve! This green moong dal curry pairs beautifully with Kadalai Manoli (a side dish made of chickpeas), Ghee Rice, or even buttermilk for a refreshing touch.
Tips and Variations
- Sprouts: If you don’t have sprouted moong dal, you can use regular whole moong dal, but sprouting makes it lighter and adds a unique texture to the curry.
- Spices: Adjust the number of dry red chilies depending on your spice preference. For a milder version, reduce the number of chilies or remove the seeds.
- Coconut: Fresh coconut is key to achieving the authentic flavor of this dish. If fresh coconut isn’t available, you can use desiccated coconut or coconut milk as an alternative, but fresh coconut is preferred for the best taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 15g |
| Carbohydrates | 35g |
| Fiber | 10g |
| Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 300mg |
Conclusion
The Mangalorean Padengi Gassi is a delightful dish that brings together the goodness of sprouted green moong dal, a medley of spices, and the rich flavor of fresh coconut. This curry not only satisfies hunger but also provides a nutritious, high-protein meal that is perfect for a wholesome lunch or dinner. Try this recipe for a taste of coastal Mangalorean cuisine and enjoy a comforting and flavorful dish that your whole family will love!
