Khatta Moong (Soured Lentils)
Submitted by judif241
Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.
YIELD
3 servingsPREP
20 minCOOK
25 minREADY
25 hrsKhatta moong showcases the genius of Indian vegetarian cooking.
Whole mung beans keep their shape in a creamy, tangy sauce made from yogurt that’s been left to sour for 24 hours.
The tempering of ghee with cumin, cinnamon, and green chilies builds layers of flavor.
Chef Tips
- Let yogurt sit at room temperature for 24 hours to develop tanginess
- Cook dal until split but still whole; mushy beans won’t hold up
- Stir constantly when adding yogurt to prevent curdling
- Adjust chilies to your heat preference
Ingredients
Directions
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 teaspoon 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.
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