|
Ingredients
|
Quantity
|
|
Yoghurt
|
2/3 cup
|
|
Mung dal
|
2/3 cup
|
|
Water
|
3 cups
|
|
Turmeric – ground
|
½ tsp
|
|
Salt
|
1 tbsp
|
|
Water
|
3 ¾ cups
|
|
Flour
|
2 tbsp
|
|
Green chillies
|
4
|
|
Ginger – fresh ½” knob
|
1 piece
|
|
Ghee
|
2 tsp
|
|
Cinnamon stick 1”
|
1 piece
|
|
Cumin (whole)
|
½ tsp
|
|
Hing
|
1 pinch
|
|
Sugar
|
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.
