Pundi Gasi

Instructions

1. 1

   Cook Chickpeas & Prepare Pundi Dough (25 minutes)

   • Drain the soaked chickpeas. In a pressure cooker, combine chickpeas, 2 cups of water, and 0.5 tsp of salt. Cook for 4-5 whistles or until tender (about 15-20 minutes). Do not discard the cooking water.
   • While chickpeas cook, prepare the pundi dough. In a heavy-bottomed pan, heat 1 tbsp coconut oil. Add 0.5 tsp mustard seeds and let them splutter. Add 1 tsp urad dal and sauté until golden.
   • Pour in 3 cups of water, add 0.5 cup grated coconut and 0.75 tsp salt. Bring to a rolling boil.
   • Lower the heat and gradually add 1.5 cups of idli rava, stirring continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens into a single mass, pulling away from the sides of the pan.
   • Turn off the heat, cover, and let the dough rest for 10 minutes to steam further.
2. 2

   Shape & Steam Pundi (25 minutes)

   • Once the dough is cool enough to handle, transfer it to a plate. Grease your palms with oil and knead for 2-3 minutes until smooth.
   • Divide the dough into 16-20 equal portions. Roll each portion into a smooth, crack-free ball (pundi).
   • Arrange the pundi on a greased steamer plate or idli stand, leaving some space between them.
   • Steam on medium heat for 15-18 minutes. The pundi are cooked when they feel firm, non-sticky, and a toothpick inserted comes out clean. Set aside.
3. 3

   Prepare the Gasi Masala (10 minutes)

   • In a dry pan over low heat, roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
   • Allow the roasted spices to cool completely.
   • In a blender, combine the cooled spices, 1 cup of grated coconut, 1 tsp tamarind paste, and 0.5 tsp turmeric powder. Add about 0.5 cup of water and grind to a very smooth paste, adding a little more water if needed.
4. 4

   Cook the Gasi (Curry) (15 minutes)

   • In a large pot or kadai, heat the remaining 2 tbsp of coconut oil. Add 1 tsp of mustard seeds and let them pop.
   • Add the curry leaves and crushed garlic. Sauté for 30 seconds until aromatic.
   • Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
   • Add the ground masala paste and sauté on medium-low heat for 5-7 minutes, until the raw aroma disappears and oil begins to separate at the edges.
   • Add the cooked chickpeas along with their cooking water. Pour in another 1 to 1.5 cups of water to achieve your desired gravy consistency. Add 1.5 tsp salt and 1 tsp jaggery (if using).
   • Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
5. 5

   Combine and Serve (5 minutes)

   • Gently slide the steamed pundi into the simmering gasi.
   • Allow them to simmer together for 2-3 minutes, so they absorb the curry's flavors. Avoid vigorous stirring to prevent them from breaking.
   • Turn off the heat and let the Pundi Gasi rest for at least 10 minutes before serving. This helps thicken the gravy and deepen the flavor.
   • Serve hot as a wholesome one-pot meal.