Mangalorean Padengi Gassi Recipe - Green Moong Dal
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
4-6
Preptime
10 mins
Ingredients
1 cup Green Moong Dal (Whole) , sprouted
1 Onion , finely chopped
2 Tomatoes , finely chopped
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
1 cup Tamarind Water
For Gassi Masala
1 cup Fresh coconut , grated
4 Dry Red Chillies
2 teaspoons Coriander (Dhania) Seeds
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)
4 cloves Garlic
2 Dry Red Chillies
1 sprig Curry leaves
Instructions
To begin making the Mangalorean Padengi Gassi
Recipe; do make sure you have some sprouts ready.
Click to see how to make sprouts at home.
Add the green moong sprouts, chopped onions and
tomatoes into the pressure cooker. Add the
turmeric powder, salt, and 2-1/2 cups of water and
mix everything well.
Cover the pressure cooker, place the weight on and
cook until two whistles. After two whistles, turn
the heat to low and simmer the green moong for
about 5 minutes. Turn off the heat.
Allow the cooker to release its pressure
naturally. The Moong will continue to cook, as
long as there is pressure in the cooker.
Method to make the Gassi Masala
While the pressure is releasing; we will go ahead
and make the gassi curry paste.
Place a small pan on medium heat; dry roast the
red chilies, coriander seeds and cumin seeds until
you smell the aromas coming out. You don’t have to
brown them too much. Once done, switch off the gas
and let it cool down.
Add the roasted condiments, along with the coconut
to the blender. Add 1/4 cup of warm water and
blend into a smooth gassi paste.
Making the Padengi Gassi
Once the pressure is released from the pressure
cooker; add the ground gassi masala to the cooked
Sprouted Moong dal. Stir well to combine. Check
the salt and spice levels and adjust to suit your
taste.
Place the pressure cooker on medium heat and start
simmering the Padengi Gassi.
While the Padengi Gassi is simmering, we will make
the seasoning.
In the same small pan where you dry roasted the
chiles; heat a tablespoon of oil on medium heat.
Add the mustard seeds, urad dal, red chilies and
allow them to roast and crackle. Allow the dal to
turn golden brown.
Once it's ready; add the garlic cloves and curry
leaves. Stir-fry for a few seconds until you can
smell the aromas of garlic and pour the seasoning
into the simmering Padengi Gassi (Green Moong Dal
Gassi)
Serving
Suggestions
Serve with Kadalai Manoli, Ghee Rice and Butter milk
Originally Submitted
8/3/2022
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