Category: Vegetarian
Rating: 3.50
Servings: 3


Ingredients


2/3 cup yogurt
2/3 cup mung dal
3 cup water
1/2 teaspoon turmeric, ground
1 teaspoon salt
3 3/4 cup water
2 tablespoon gram flour
4 chiles, green
1 ginger, fresh; 1/2 knob
2 teaspoon ghee
1 cinnamon stick, 1
1/2 teaspoon cumin, whole
1 pinch hing
1/2 teaspoon sugar
2 tablespoon cilantro leaves; chopped

Directions: How to Cook Khatta Moong (Soured Lentils)


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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Spiced Green Beans And Rice (Sem Pullao)
Nan (Fried Leavened Bread)
Adai
Katirikkai Thogyal
Legumes In Garlic And Onions


Recent comments and reviews for this recipe:

shaheen writes:

seem good !!!!!!
lets prepare and see


Posted on 04 Jul 2011, 06:22 ET

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):