Khatta Moong (Soured Lentils)

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.