Khatta Moong (Soured Lentils)

Servings: 3
Ingredients:

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.