*  Exported from  MasterCook  *
 
                       KHATTA MOONG (SOURED LENTILS)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Yogurt
      2/3   c            Mung dal
    3       c            Water
      1/2   ts           Turmeric, ground
    1       t            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,
   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.
  
 
 
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