Masoor daal contains high levels of proteins, including the essential amino acids isoleucine and lysine. It also contains a dietary fibre, potassium and iron, Folate, Vitamin B1, and minerals, all with virtually no fat.

Serving Portion: 1 Bowl (150 grams)

Serving Size: 4


  • 3/4 cup Whole Masoor Dal
  • 1/2 tsp Turmeric powder
  • 1/4th cup grated Fresh Coconut
  • 20 gms Tamarind (size of a lemon)
  • 3 dry red chillies
  • 2 tsp corriander seeds
  • 1 tsp mustard seeds
  • 3 cloves garlic

How to make

Pressure cook the massoor dal alongwith salt, turmeric and 2.5 glasses of water. Let it cook for 4 to 5 whistles.

After that turn the heat to low and simmer for another 5 minutes. Let the pressure release naturally.

Next masala for Gassi. In a small frying pan, dry roast the corriander seeds and red chillies until aroma comes out. Let it cool. After cooling take the roasted corriander, red chillies, coconut, tamarind and garlic and blend it in a mixer with a littel warm water. Make it into a smooth paste.

Add this masala into the cooked massoor dal. Bring the dal to a boil for about 5 minutes. You can adjust the consistency of the dal. Gassi is usually of a thick gravy consistency.

Lastly season the Masoor Gassi. Take the frying pan add little oil, add the mustard seeds and allow it to crackle. Add the garlic, red chillies and curry leaves and roast for a couple of minutes.

Pour this seasoning over the Masoor Dal gassi and serve.