Cook the masoor dal in a pressure cooker with salt, turmeric powder, and water for a couple of whistles. Reduce heat and simmer for 4 minutes, then allow pressure to release naturally.

Dry roast coriander seeds and red chillies in a frying pan until fragrant, then let cool.

Blend the roasted coriander, red chillies, coconut, tamarind, and garlic with warm water to create a smooth gassi masala paste.

Add the masala paste to the cooked dal and bring to a boil for 3-4 minutes, adjusting water for desired consistency.

Heat mustard seeds in a tadka pan until they crackle.

Add garlic, red chillies, and curry leaves to the tadka pan and roast for a couple of minutes.

Pour the seasoning over the dal gassi and serve with steamed rice.