Title: Khatta Moong (Soured Lentils)
Categories: Indian Vegetarian Ceideburg
Yield: 3 Servings

2/3	c	Yogurt
2/3	c	Mung dal
3	c	Water
1/2	ts	Turmeric, ground
1	ts	Salt
3 3/4	c	Water
2	tb	Gram flour
4		Chiles, green
1		Ginger, fresh; 1/2" knob
2	ts	Ghee
1		Cinnamon stick, 1"
1/2	ts	Cumin, whole
1	pn	Hing
1/2	ts	Sugar
2	tb	Cilantro leaves; chopped

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.

previous

next