Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry

Step 1: To begin making the Masoor Dal Gassi Recipe, we will first cook the dal in the pressure cooker

Step 2: Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water

Step 3: Cover the cooker, place the weight on and pressure cook for a couple of whistles

Step 4: After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat

Step 5: Allow the pressure cooker to rest until the pressure releases naturally

Step 6: After the dal is cooked keep it aside

Step 7: Our next step is to make the masala for the gassi

Step 8: In a small frying pan, dry roast the coriander seeds and red chillies until fragrant

Step 9: Once roasted, allow it to cool

Step 10: Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender

Step 11: Add a little warm water and grind to make a smooth gassi masala paste

Step 12: Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes

Step 13: Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added

Step 14: The gassi is traditional is not in a liquid form but, if of a thick gravy consistency

Step 15: Check the salt and spice levels and adjust to suit your taste

Step 16: Transfer the Masoor Dal gassi to a serving bowl

Step 17: The final step is to prepare the seasoning for the Masoor Dal gassi

Step 18: Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle

Step 19: Add the garlic, red chillies and curry leaves and roast for a couple of minutes

Step 20: Pour the seasoning over the Masoor Dal gassi and serve

Step 21: Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi