Khatta moong (soured lentils)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Yogurt |
| ⅔ | cup | Mung dal |
| 3 | cups | Water |
| ½ | teaspoon | Turmeric, ground |
| 1 | teaspoon | Salt |
| 3¾ | cup | Water |
| 2 | tablespoons | Gram flour |
| 4 | Chiles, green | |
| 1 | Ginger, fresh; 1/2\" knob | |
| 2 | teaspoons | Ghee |
| 1 | Cinnamon stick, 1\" | |
| ½ | teaspoon | Cumin, whole |
| 1 | pinch | Hing |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Cilantro leaves; chopped |
Directions
Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste.
Wash the dal thoroughly. Place the dal, 3 cups water, a pinch of turmeric and ½ tsp salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the dal has split open but is still whole. (It should not become mushy.) Drain and put aside.
Whisk together the yogurt, 3¾ cups water and gram flour. [Add the water gradually, and quit when a good-looking consistency is reached.] Grind two of the chilies and the ginger to a paste. Heat the ghee in a large saucepan. Add the remaining two chilies, broken in half, cinnamon, cumin, and hing and let them sizzle for 5 or 6 seconds.
Add the yogurt mixture, the remaining turmeric and salt, sugar and the chili and ginger paste. Stirring constantly, cook for 5 to 7 minutes.
Add the drained dal and cook for a further 5 minutes until thick.
Garnish with the chopped cilantro leaves.
Indian Regional Cooking; Sumana Ray Posted by Stephen Ceideburg; Reposted by Sam Waring, January 17 1991.