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¼ cup / 50 ml tur dal (or 1/2 cup leftover cooked dal)
1 ½ cup water (250 ml)
½ teaspoon oil
½ teaspoon salt
(Adding dal will make the gashi thick and creamy texture)
Wash and clean dal and soak in 1 ½ cup water for half an hour.
Boil tur dal in 1 ½ cup water (in which dal is soaked) with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2nd whistle and cook for 5 minutes ). Allow the cooker to naturally.
18 - 20 cauliflower florets
1 kudampuli (darmbyasole)
1/2 - 3/4 teaspoon salt (or to taste)
Extra 1/4 cup hot water (optional)
3 – 4 teaspoon massolu (dilute massolu with ¼ cup / 50 ml / 3 – 4 tablespoon water. Then it will blend good with dal and also smooth in consistency)
Wash and clean 200 g (18 - 20 florets) cauliflower florets. Boil cauliflower florets along with boiled dal, salt to taste and darmbesole (kudampuli) for 8 - 10 minutes on a medium to low heat until half done. At this stage, add 3 - 4 teaspoon diluted massolu and cook for another 5 – 7 minutesuntil done / gravy slightly thickens / fragrant. Gashi shoud be medium thick in consistency. Please do not make too thin like thaka kadi (moru curry / pulissery).Do not over cook cauliflower florets. Serve with rice / idli / dosa / hittu ...