Recipe for Khatta Moong - Soured Lentils


2/3 cup plain yoghurt
2/3 cup whole moong dal (mung beans)
3 cup water
1/2 teaspoon ground turmeric
1 teaspoon salt
3 3/4 cup water
2 tablespoon gram (chickpea) flour
4 green chilis
1 1/2-inch ginger
2 teaspoon ghee
1 1-inch stick of cinnamon
1/2 teaspoon cumin seeds
1 pinch of asafetida (optional)
1/2 teaspoon sugar
2 tablespoon chopped coriander leaves


Let the Yoghurt sit 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 of 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 Yoghurt, 3 3/4 Cups Water and Gram Flour. [This seems like a lot of water to me, It's been quite a while since I made this, but I believe I had to cut down on the water to get a good consistency. One can always add water later to thin things, but it is more difficult to get rid of an excess.] Grind two of the Chilis and the Ginger to a paste Heat the Ghee in a large saucepan. Add the remaining two Chilis, broken in half, Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained Dal and cook for a further 5 minutes until thick. Garnish with the Coriander Leaves

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