Neer Dosa with Padengi Gassi

Ingredients

• 1 cup whole green gram (Also known as whole mung beans. Soaked for at least 4 hours or overnight.)
• 3 cup water (Divided for cooking the gram and grinding the masala.)
• 1.5 tsp salt (Adjust to taste.)
• 6 pcs dried red chillies (Byadgi or Kashmiri variety recommended for color and moderate heat.)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 0.25 tsp fenugreek seeds
• 1 cup grated coconut (Fresh is preferred, but frozen (thawed) works well.)
• 6 pcs garlic cloves (4 for the masala paste and 2 for tempering.)
• 1 tsp tamarind paste (Or a small marble-sized ball of tamarind soaked in warm water.)
• 0.5 tsp turmeric powder
• 1 pcs onion (Medium-sized, finely chopped.)
• 1 tsp jaggery (Grated or powdered. Balances the tanginess.)
• 2 tbsp coconut oil (Essential for the authentic flavor.)
• 1 tsp mustard seeds
• 10 pcs curry leaves (Fresh curry leaves are best.)

Instructions

1. 1

   Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.

2. 2

   Drain the soaked green gram and transfer it to a pressure cooker. Add 2 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 3-4 whistles, or until the gram is soft but still holds its shape. Allow the pressure to release naturally.

3. 3

   While the gram is cooking, prepare the masala paste. In a small pan, dry roast the dried red chillies, coriander seeds, cumin seeds, and fenugreek seeds on low heat for 2-3 minutes until fragrant. Be careful not to burn them.

4. 4

   Let the roasted spices cool completely. Transfer them to a grinder jar along with the grated coconut, 4 cloves of garlic, tamarind paste, and turmeric powder. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

5. 5

   Once the pressure has released from the cooker, open the lid. Place the pot with the cooked green gram back on the stove over medium heat. Add the ground masala paste, finely chopped onion, jaggery, and the remaining 1 tsp of salt. Stir everything together gently.

6. 6

   Add another 1/2 cup of water, or as needed, to achieve a thick gravy consistency. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the flavors to meld and cooks out the raw taste of the masala.