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Khatta Moong (Soured Lentils)


2/3 cup
Mung dal
2/3 cup
3 cups
Turmeric – ground
½ tsp
1 tbsp
3 ¾ cups
2 tbsp
Green chillies
Ginger – fresh ½” knob
1 piece
2 tsp
Cinnamon stick 1”
1 piece
Cumin (whole)
½ tsp
1 pinch
½ tsp
Cilantro leaves – chopped
2 tbsp

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 ½ 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 ¾ 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.