Khatta Moong (Soured Lentils)
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"
Ingredients
- 2/3cup yogurt
- 2/3cup mung dal
- 3cup water
- 1/2tsp turmeric, ground
- 1tsp salt
- 33/4 c water
- 2tbsp gram flour
- 4chiles, green
Directions
- 1
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
- 2
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
- 3
chopped Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste
- 4
Wash the dal thoroughly
- 5
Place the dal, 3 cups water, a pinch of turmeric and 1/2 tsp salt in a saucepan and bring to a boil
- 6
Lower the heat, cover loosely, and simmer until the dal has split open but is still whole
- 7
It should not become mushy.) Drain and put aside
- 8
Whisk together the yogurt, 3 3/4 cups water and gram flour