To start preparing the Mangalorea recipe of Padengi Gassi; Make sure you have ready sprouts. Click to see how to make sprouts at home.
Add the green moong sprouts, chopped onions and tomatoes in the pressure cooker. Add the turmeric powder, the salt and 2-1/2 cups of water and mix everything well.
Cover the pressure cooker, place the weight and cook up to two whistles. After two whistles, turn the heat down and cook over low heat for about 5 minutes. Turn off the heat.
Allow the stove to release its pressure naturally. The Moon will continue to cook, as long as there is pressure in the pot.
*Method for Gassi Masala
While the pressure is releasing; We will go ahead and make the curry Gassi paste.
Place a small pan over medium heat; Dry roasting red chillies, coriander seeds and cumin seeds until they smell the aromas that come out. You don’t have to brown them too much. Once done, turn off the gas and let it cool.
Add the roasted condiments, together with the coconut to the blender. Add 1/4 cup of hot water and mix in a smooth gas paste.
*Do Padengi Gassi
Once the pressure from the pressure cooker is released; Add the Gassi Masala to the ground to the Moong from the cooked sprouted. Mix well to unite. Check the levels of salt and spices and season to satisfy your tastes.
Place the pressure cooker over medium heat and start cooking over the low heat of the Gassi of Padengi.
While Padengi Gassi is boiling, we will make the seasoning.
In the same pan where roasted peppers roasted; Heat a tablespoon of oil over medium heat. Add the mustard seeds, urad Dal, red chillies and lets them roasted and crackling. Allow Dal to become golden.
Once it is ready; Add the garlic cloves and curry leaves. Fried for a few seconds until you can smell the aromas of garlic and pour the seasoning in the crazy Padengi Gassi (Moong green from Gassi)
Serve the Mangalorean Padengi Gassi/ Green Moong recipe from Gassi together with Kadalai handles, ghi rice and butter milk to make a delicious lunch or dinner for your family.
