Khatta Moong (Soured Lentils) Recipe

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Khatta Moong (Soured Lentils) Ingredients

2/3 cup yogurt
2/3 cup mung dal
3 cup water
1/2 tsp turmeric, ground
1 tsp salt
3 3/4 cup water
2 tbsp 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 tbsp cilantro leaves, chopped

A Recipe for
Khatta Moong (Soured Lentils)

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This is a recipe for Khatta Moong (Soured Lentils) from the recipe cookbook of Recipes-to-go (Bean)

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Khatta Moong (Soured Lentils)

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Khatta Moong (Soured Lentils) 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.

Serves: 3

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