Hesaru Kaalu Gassi
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Green Gram
- b.Wash the whole green gram thoroughly and soak it in plenty of water for at least 4 hours, or preferably overnight.
- c.Drain the soaking water. Transfer the gram to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or until the gram is soft but still holds its shape.
- e.Allow the pressure to release naturally. Gently mash about a quarter of the cooked gram with the back of a spoon to help thicken the curry. Set aside.
- 2
Step 2
- a.Prepare the Gassi Masala
- b.In a small pan, dry roast the dried red chilies, coriander seeds, and cumin seeds on low heat for 2-3 minutes until they release a pleasant aroma. Be careful not to burn them.
- c.Let the roasted spices cool down completely.
- d.In a blender jar, combine the cooled roasted spices, fresh grated coconut, soaked tamarind (squeeze out the pulp and discard fibers), and turmeric powder.
- e.Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste. The consistency should be like a thick batter.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Pour the ground masala paste into the pressure cooker with the cooked green gram.
- c.Add the grated jaggery and the remaining 0.75 tsp of salt. Mix everything together thoroughly.
- d.Add more water if needed to achieve your desired gravy consistency. The curry will thicken as it cools.
- e.Bring the curry to a boil over medium heat, then reduce the heat and let it simmer for 7-8 minutes, stirring occasionally, to allow the raw taste of the masala to cook off and flavors to meld.
- 4
Step 4
- a.Prepare the Tempering (Oggarane)
- b.While the curry simmers, heat the coconut oil in a small tempering pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the lightly crushed garlic cloves and sauté for about a minute until they turn fragrant and light golden brown.
- e.Add the curry leaves and asafoetida. Sauté for another 10-15 seconds, then immediately turn off the heat.
- 5
Step 5
- a.Finish and Serve
- b.Carefully pour the hot tempering over the simmering gassi. You will hear a satisfying sizzle.
- c.Stir gently to incorporate the tempering into the curry.
- d.Cover the pot and let the curry rest for at least 5 minutes for the flavors to infuse.
- e.Serve hot with steamed rice, neer dosa, or chapatis.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the green gram is crucial for even cooking and a soft texture.
- 2For a vibrant red color without excessive heat, use Byadgi or Kashmiri dried red chilies.
- 3Grinding the coconut masala to a very fine paste is key to achieving the signature creamy texture of a gassi.
- 4The small amount of jaggery is essential to balance the tanginess of the tamarind and the heat from the chilies.
- 5Crushing the garlic for the tempering releases more aromatic oils compared to chopping.
- 6The curry thickens upon cooling. Adjust the water while simmering for a slightly thinner consistency than desired.
- 7If fresh coconut is unavailable, you can use frozen grated coconut (thawed) or unsweetened desiccated coconut (soaked in warm water for 15 minutes).
Adapt it for your goals.
Add Vegetables
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.
Different LegumeDifferent Legume
This gassi masala base works wonderfully with other legumes like black-eyed peas (alasande), chickpeas (kadle), or kidney beans (rajma).
Creamier VersionCreamier Version
For an even richer curry, you can add a few soaked cashews while grinding the coconut masala.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, you can skip the garlic in the tempering. The curry will still be flavorful from the other spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Whole green gram is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Contains Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Boosts Immunity
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
Frequently asked questions
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.