Khatta Moong - Soured Lentils Recipe

Ingredients

Directions

1. Let the Yoghurt sit 24 hours at room temperature so that it has a slightly sour taste.
2. Wash the Dal thoroughly.
3. Place the Dal, 3 Cups Water, a pinch of Turmeric and 1/2 Tsp of Salt in a saucepan and bring to a boil.
4. 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.
5. 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.
6. 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.
7. Add the remaining two Chilis, broken in half, Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds.
8. Add the Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and Ginger paste.
9. Stirring constantly, cook for 5-7 minutes.
10. Add the drained Dal and cook for a further 5 minutes until thick.
11. Garnish with the Coriander Leaves