Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine. Apart from a high level of proteins, masoor dal also contains dietar fibre, potassium and iron, Folate, Vitamin B1, and minerals, all with virtually no fat.
Serving Bowl: 1 Bowl (150 grams)
3/4 cup Masoor Dal (Whole)
1/2 tsp Turmeric Powder (Haldi)
Salt, to taste
1/4th cup Fresh coconut, grated
20 grams Tamarind (size of a lemon)
3 Dry Red Chillies
2 tsp Corriander seeds
3 cloves Garlic
- Cook the Masoor dal in the pressure cooker. Place the dal, add salt, turmeric powder and 2 1/2 cups of water. Cover the cooker, place the weight on and pressure cook for a couple of whistles.
- After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat. Allow the pressure cooker to rest until the pressure releases naturally. After the dal is cooked keep it aside.
- Now to make masala for the gassi. In a small frying pan, dry roast the corriander seeds and red chilllies until fragrant. Once roasted, allow it to cool.
- Once cooled, place the roasted corriander, red chillies, coconut, tamarind and garlic into a blender. Add a little warm water and grind to make a smooth gassi masala paste.
- Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes. Adust the consisteny of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added. The gassi is traditional is not in a liquid form but, if of thick gravy consistency.
- Check the salt and spice levels and adjust to suit your taste. Transfr the Masoor Dal gassi to a serving bowl.
- The final step is to prepare the seasoning for the Masoor Dal Gassi. Heat a small tadka on medium heat; 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 the seasoning over the Masoor Dal gassi and serve.