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.

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