Khatta moong - soured lentils

Yield: 6 servings

Measure 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 \N Green Chilis
1 \N 1/2-inch Ginger
2 teaspoons Ghee
1 \N 1-inch Stick of Cinnamon
½ teaspoon Cumin Seeds
1 pinch Of Asafetida (optional)
½ teaspoon Sugar
2 tablespoons Chopped Coriander Leaves

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

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