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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Check the salt and spice levels and adjust to suit your taste. Transfr the Masoor Dal gassi to a serving bowl.
  7. 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.
  8. Pour the seasoning over the Masoor Dal gassi and serve.