Hesarukalu Gassi
A traditional Mangalorean curry made with whole green moong dal and a fragrant, freshly ground coconut masala. This wholesome gassi is tangy, slightly sweet, and pairs perfectly with steamed rice or neer dosa.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Cook the Moong Dal
- b.Wash the whole green moong dal thoroughly. Soak it in ample water for at least 4 hours, or preferably overnight.
- c.Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of fresh water and 1/4 tsp of turmeric powder.
- d.Pressure cook on medium heat for 3-4 whistles, or until the dal is soft but still holds its shape. Do not make it mushy.
- e.Allow the pressure to release naturally. Once opened, gently mash about a quarter of the dal with the back of a spoon to thicken the gravy. Set aside.
- 2
Step 2
- a.Prepare the Gassi Masala
- b.In a small pan, dry roast the Byadagi red chillies, coriander seeds, and cumin seeds on low heat for 2-3 minutes until they become aromatic and slightly darker. Be careful not to burn them.
- c.Let the roasted spices cool down completely.
- d.Transfer the cooled spices to a grinder jar. Add the grated coconut, 1/2 tsp turmeric powder, and the tamarind ball.
- e.Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, tablespoon by tablespoon, to achieve a silky consistency.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Place the pressure cooker with the cooked dal back on the stove over medium heat.
- c.Add the ground coconut masala paste to the dal. Rinse the grinder jar with about 1/2 cup of water and add it to the cooker to get all the masala.
- d.Stir in the grated jaggery and salt. Mix everything thoroughly.
- e.Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 8-10 minutes. This allows the raw taste of the masala to cook off and the flavors to meld beautifully. Stir occasionally to prevent it from sticking.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the gassi simmers, heat the coconut oil in a small tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and fry until it turns a light golden brown.
- d.Immediately add the curry leaves (be careful, they will splutter) and the asafoetida. Sauté for about 20 seconds until the curry leaves are crisp.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the simmering gassi. Mix it in gently.
- c.Turn off the heat, garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, neer dosa, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the moong dal is essential for even cooking and easier digestion.
- 2For the most authentic flavor, use fresh or frozen coconut and cold-pressed coconut oil.
- 3The consistency of the gassi should be thick but pourable. Adjust with warm water if it becomes too thick upon cooling.
- 4The balance of sour (tamarind), sweet (jaggery), and spice (chillies) is key. Feel free to adjust these elements to your taste.
- 5Roasting the spices on low heat is crucial to release their essential oils without burning them, which would make the curry bitter.
Adapt it for your goals.
Add Vegetables
You can add diced vegetables like pumpkin, ash gourd, or Mangalorean cucumber (southekayi) along with the dal in the pressure cooker for a more wholesome curry.
Use SproutsUse Sprouts
For a nutritional boost, use sprouted whole moong dal instead. Reduce the pressure cooking time to 1-2 whistles as sprouts cook faster.
Creamier VersionCreamier Version
For a richer, creamier texture, add 1 tsp of raw rice or 4-5 cashews while grinding the coconut masala.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free of onion and garlic, making it suitable for festive occasions or those who avoid them (Sattvic).
Why this is on our healthy list.
Rich in Plant-Based Protein
Whole green moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the lentils aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Provides Healthy Fats
Coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and provides a quick source of energy.
Packed with Micronutrients
This dish is a good source of essential minerals like manganese, magnesium, potassium, and folate, which are vital for various bodily processes.
Frequently asked questions
One serving of Hesarukalu Gassi (approximately 1 cup or 260g) contains around 320-350 calories, primarily from the lentils, coconut, and oil.