Khatta Moong (Soured Lentils) Recipe

Khatta Moong (Soured Lentils) Recipe

Ingredients:

2/3 c of yogurt
6 & 3/4 c of water
2/3 c of mung dal
1 tsp of salt
1/2 tsp of ground turmeric
2 Tbsps of gram flour
1 pc of fresh ginger; 1/2 knob
4 pcs of green chiles
2 tsp of ghee
1/2 tsp of sugar
1 pc of cinnamon stick
1/2 tsp of cumin (whole)
A pinch if hing
2 Tbsps of chopped cilantro leaves

Instructions:

For it to taste a little sour, allow yogurt to sit overnight at normal (room) temperature. Thoroughly wash dal. Place dal, turmeric, 1/2 tsp of salt and water (3 cups) in saucepan then boil.

Minimize heat, loosely cover then simmer ’til dal splits open yet remains whole. Mixture must not be mushy. Drain then put this aside.

Whip together gram flour, some water (3 & 3/4 cups) and yogurt. Water must be added gradually, quitting when reaching nice-looking consistency.

Grind 2 chilies then mix ginger with paste. In saucepan, heat ghee. Break remaining chilies into half then put them into saucepan.

Next, add cumin, hing plus the cinnamon, sizzling them for about 5-6 seconds.

Mix in yogurt, salt, leftover turmeric, salt, ginger paste and chili. Cook this for 5-7 min., constantly stirring.

Add strained dal then continue cooking for another 5 min. until it appears think. Use the cilantro for garnishing. This serves 3.

>> Khatta Moong (Soured Lentils) Recipe