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A creamy, tangy coconut curry made with whole green gram, a classic from Mangalorean cuisine. It's hearty, flavorful, and pairs perfectly with steamed rice or neer dosa.
For 4 servings
Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.
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.
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.
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.
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.
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.
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A creamy, tangy coconut curry made with whole green gram, a classic from Mangalorean cuisine. It's hearty, flavorful, and pairs perfectly with steamed rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 363.58 calories per serving with 14.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
For the tempering (tadka), heat the coconut oil in a small pan over medium-high heat. Add the mustard seeds and let them splutter. Then, add the remaining 2 cloves of garlic (lightly crushed) and sauté for 30 seconds until golden. Finally, add the curry leaves and let them turn crisp.
Pour the hot tempering over the simmering gassi. Mix well, turn off the heat, and cover the pot for 5 minutes to let the flavors infuse. Serve hot.
Incorporate diced vegetables like ash gourd (winter melon), Mangalorean cucumber, or pumpkin. Add them to the pressure cooker along with the green gram.
Use sprouted green gram for a boost in nutrition and a slightly different texture. Reduce the pressure cooking time as sprouts cook faster.
For an even richer and creamier gassi, add 1/4 cup of thick coconut milk at the end of the simmering process. Do not boil after adding coconut milk.
For a sattvic version, you can omit the onion and garlic. The curry will still be flavorful from the roasted spices and coconut.
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function. It helps in keeping you full and satiated.
This curry is packed with dietary fiber, which aids in digestion, promotes gut health, prevents constipation, and helps in regulating blood sugar levels.
The combination of fiber from lentils, healthy fats from coconut, and potassium helps in managing blood pressure and cholesterol levels, contributing to a healthy heart.
Green gram is a good source of essential minerals like iron, magnesium, potassium, and folate, which are vital for energy production, nerve function, and red blood cell formation.
Yes, Padengi Gassi is very healthy. It is rich in plant-based protein and dietary fiber from the green gram, contains healthy fats from coconut, and is packed with antioxidants from the spices. It's a wholesome and nutritious meal.
One serving of Padengi Gassi (approximately 1 cup or 255g) contains around 300-350 calories. The exact count can vary based on the amount of coconut and oil used.
Padengi Gassi pairs traditionally with steamed rice (especially boiled rice), Neer Dosa, or Pundi (rice dumplings). It also goes well with chapati or roti.
Absolutely. You can cook the soaked green gram in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the beans are tender. Ensure you have enough water in the pot.
While fresh is best, you can use canned mung beans in a pinch. Drain and rinse them well. Skip the pressure cooking step and add them directly to the pot with the ground masala, simmering for about 10 minutes to absorb the flavors.
Leftover Padengi Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Reheat thoroughly before serving.