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A creamy and aromatic green gram curry from Mangalore, made with a freshly ground coconut and spice masala. This wholesome dish is tangy, slightly sweet, and pairs perfectly with rice or dosas.
For 4 servings
Cook the Green Gram
Prepare the Gassi Masala
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A creamy and aromatic green gram curry from Mangalore, made with a freshly ground coconut and spice masala. This wholesome dish is tangy, slightly sweet, and pairs perfectly with rice or dosas.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 352.7 calories per serving with 13.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Prepare the Tempering (Oggarane)
Finish and Serve
You can add vegetables like pumpkin, potato, or Mangalorean cucumber (southekayi) along with the green gram in the pressure cooker for a more wholesome curry.
This gassi masala base works wonderfully with other legumes like black-eyed peas (alasande), chickpeas (kadle), or kidney beans (rajma).
For an even richer curry, you can add a few soaked cashews while grinding the coconut masala.
For a sattvic version, you can skip the garlic in the tempering. The curry will still be flavorful from the other spices.
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of green gram and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
One serving of Hesaru Kaalu Gassi (approximately 1 cup or 295g) contains around 320-360 calories, depending on the amount of coconut and oil used.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from the green gram, contains healthy fats from coconut, and is packed with beneficial spices. It's a balanced and nutritious meal.
Absolutely. You can cook the soaked green gram in a regular pot on the stovetop. It will take longer, around 45-60 minutes, until the grams are soft. Ensure you have enough water in the pot.
Leftover gassi can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry will thicken, so you may need to add a splash of water while reheating.
Yes, using sprouted green gram is an excellent and even more nutritious option. Sprouted gram cooks much faster, so you may only need 1-2 whistles in the pressure cooker or about 15-20 minutes in an open pot.