MOONG & POTATO GHASSI / Green gram &Potato Coconut Masala Curry /Cheru Payar Curry

Green gram is called Moong in Konkani.
In Malayalam Green gram is called Cheru Payar.Moong Ghassi is a Coconut based Green gram Coconut Masala Curry.

The following ingredients are needed to prepare this Green gram& Potato Coconut Masala Curry.

Ingredients:-

Green gram. -1 cup soaked
Potato.          - 1 small chopped
Salt.              -to taste

For grinding Coconut Masala Paste:-

Coconut grated. -1cup
Red chillies.       -5 roasted
Tamarind pulp    -1 tsp thick.

For Seasoning:-

Coconut oil. -2tsp
Mustard seeds. -1/2tsp
Curry leaves. -1 spring



Instructions:-

Wash and soak Green gram for 8 hours and pressure cook adding Salt and required Water for 5 whistles.Keep aside.

Peel the skin and chop a small Potato into very small square pieces. Wash and cook in a vessel adding little Water till soft and well cooked. Keep aside.

Roast 5 Red chillies in little oil .Grind 1cup grated Coconut, 5 roasted Red chilly and 1tsp Tamarind pulp to a smooth paste.Keep aside.

Method:-

In a cooking vessel add the cooked Potato pieces and cooked Green gram and boil well adding little Salt and little Water for 2 minutes on medium flame.

Add the ground Coconut Masala paste into vessel and mix with the cooked Green gram and Potato square pieces.

Add Water to get the desired consistency but not too watery.Semi thick gravy is good for serving with plain Rice.

Check Salt and mix well and boil on low flame.

Heat 2tsp Coconut Oil in a pan and splutter 1/2 tsp Mustard seeds.Add Curry leaves and fry for a second and switch oof the flame.

Pour this seasoning over the Ghassi in the vessel  and cover the vessel with a lid.

A tasty Moong & Potato  Ghassi is ready to serve hot with Rice, Dosa or Sandan.

(You can add Chinese Potato instead of Potato in this recipe.)

Try the recipe and enjoy the dish.