Khatta moong - soured lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Plain Yoghurt |
| ⅔ | cup | Whole Moong Dal (Mung Beans) |
| 3 | cups | Water |
| ½ | teaspoon | Ground Turmeric |
| 1 | teaspoon | Salt |
| 3¾ | cup | Water |
| 2 | tablespoons | Gram (Chickpea) Flour |
| 4 | Green Chilis | |
| 1 | 1/2-inch Ginger | |
| 2 | teaspoons | Ghee |
| 1 | 1-inch Stick of Cinnamon | |
| ½ | teaspoon | Cumin Seeds |
| 1 | pinch | Of Asafetida (optional) |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Chopped Coriander Leaves |
Directions
Let the Yoghurt sit 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 of 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 Yoghurt, 3¾ Cups Water and Gram Flour. [This seems like a lot of water to me, It's been quite a while since I made this, but I believe I had to cut down on the water to get a good consistency. One can always add water later to thin things, but it is more difficult to get rid of an excess.] Grind two of the Chilis and the Ginger to a paste Heat the Ghee in a large saucepan. Add the remaining two Chilis, broken in half, Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained Dal and cook for a further 5 minutes until thick. Garnish with the Coriander Leaves