A recipe for Khatta Moong (Soured Lentils). Follow the simple recipe instructions for Khatta Moong (Soured Lentils) shared by other home cooking experts.
Ingredients
2/3 c. Yogurt2/3 c. Mung dal
3 c. Water
1/2 Tsp. Turmeric, ground
1 Tsp. Salt
3 3/4 c. Water
2 Tbs. Gram flour
4 Chiles, green
1 Ginger, fresh; 1/2 knob
2 Tsp. Ghee
1 Cinnamon stick 1"
1/2 Tsp. Cumin whole
1 pinch Hing
1/2 Tsp. Sugar
2 Tbs. Cilantro leaves; chopped
Directions
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. "
