Khatta moong (soured lentils)

Yield: 3 Servings

Ingredients:

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"
1/2 ts Cumin whole
1 pn Hing
1/2 ts Sugar
2 tb Cilantro leaves; chopped 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

Instructions:

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.