Khatta Moong (Soured Lentils)
Ingredients
2/3 cup yogurt
2/3 cup mung dal
3 cup water
1/2 tsp turmeric, ground
1 tsp salt
3 3/4 cup water
2 tbsp gram flour
4 chiles, green
1 ginger, fresh, 1/2 knob
2 tsp ghee
1 cinnamon stick, 1
1/2 tsp cumin, whole
1 pinch hing
1/2 tsp sugar
2 tbsp cilantro leaves, chopped
Preparation
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 1/2 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, 3 3/4 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.
Servings: 3
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