Padengi Gassi
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
8 steps. 30 minutes total.
- 1
Step 1
- a.Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.
- 2
Drain the soaked green gram and transfer it to a pressure cooker
- a.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.
- 3
While the gram is cooking, prepare the masala paste
- a.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.
- 4
Let the roasted spices cool completely
- a.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.
- 5
Once the pressure has released from the cooker, open the lid
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
- 8
Pour the hot tempering over the simmering gassi
- a.Mix well, turn off the heat, and cover the pot for 5 minutes to let the flavors infuse. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the green gram is a crucial step; do not skip it.
- 2For an authentic Mangalorean flavor, use coconut oil for the tempering.
- 3Roast the spices on low flame to bring out their aroma without burning them, which can make the curry bitter.
- 4The consistency of the gassi should be thick but pourable. Adjust the amount of water during simmering to your preference.
- 5If you prefer a milder curry, reduce the number of dried red chillies or use a less spicy variety like Kashmiri.
- 6Let the curry rest for at least 15-20 minutes before serving for the flavors to deepen.
Adapt it for your goals.
Add Vegetables
Incorporate diced vegetables like ash gourd (winter melon), Mangalorean cucumber, or pumpkin. Add them to the pressure cooker along with the green gram.
Sprouted VersionSprouted Version
Use sprouted green gram for a boost in nutrition and a slightly different texture. Reduce the pressure cooking time as sprouts cook faster.
Creamier CurryCreamier Curry
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.
No Onion/Garlic VersionNo Onion/Garlic Version
For a sattvic version, you can omit the onion and garlic. The curry will still be flavorful from the roasted spices and coconut.
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. It helps in keeping you full and satiated.
High in Dietary Fiber
This curry is packed with dietary fiber, which aids in digestion, promotes gut health, prevents constipation, and helps in regulating blood sugar levels.
Supports Heart Health
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.
Source of Essential Minerals
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.
Frequently asked questions
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.