Khatta Moong (Soured Lentils)
Khatta Moong (Soured Lentils), a vegetarian recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Khatta Moong (Soured Lentils)
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
Method
- 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.
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