Soyi Bajjilli Gashi

Recipe by
Total Time:
7 hours
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make Soyi Bajjilli Gashi

  • Recipe for massolu:
  • Heat an iron kadai. Dry roast grated coconut for 20 - 25 minutes on low to medium heat or until the moisture completely dries up.
  • Add dried red chillies and coriander seeds to it.
  • Dry roast on low to medium heat for another 20 minutes or till it is golden in color.
  • Once you notice a color change in red chillies and grated coconut, transfer the coconut mixture into a mixer bowl and make a paste of it without adding water to it.
  • Transfer the massolu to another container and store it in a refrigerator for later use.
  • For dal:
  • Boil tur dal in 1.5 cups of water with oil and turmeric powder in a pressure cooker for 20 minutes.
  • For chickpeas:
  • Wash and soak black chickpeas in 3 cups of water for 6 - 7 hours or overnight.
  • In a pressure cooker, add soaked chickpeas, turmeric powder and salt and pressure cook for 25 minutes or till it is done. Reserve 1/2 cup as stock.
  • Final preparation:
  • In a wide bowl, boil cooked chana, 1/2 cup of stock, cooked dal, drumstick, salt and kudampuli together.
  • Cover it with a lid and cook on low to medium heat for 10 - 12 minutes or until the drumsticks are almost cooked.
  • Add 3 - 4 tsps of massolu and cook on low heat for 10 - 12 minutes.
  • Serve it with rice.
  • Recipe Courtesy: Niya Prakash's World