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.
Recent comments and reviews for this recipe:
| shaheen writes:|
seem good !!!!!!
lets prepare and see
Posted on 04 Jul 2011, 06:22 ET
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