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Khatta Moong (Soured Lentils)

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Submitted by judif241

YIELD

3 servings

PREP

20 min

COOK

25 min

READY

25 hrs

Ingredients

158
CUP ML YOGURT
158
3 7.1E+2
CUPS ML WATER
½ 2.5
TEASPOON ML TURMERIC
ground
1 5
TEASPOON ML SALT
3 ¾ 887
CUPS ML WATER
2 3E+1
TABLESPOONS ML GRAM FLOUR *
4 4
EACH EACH GREEN CHILI PEPPERS
green *
½ 0.5
INCH INCH GINGER
knob, fresh *
2 1E+1
1 1
INCH INCH CINNAMON STICKS *
½ 2.5
TEASPOON ML CUMIN
whole
1 1
PINCH PINCH HING *
½ 2.5
TEASPOON ML SUGAR
2 3E+1
TABLESPOONS ML CILANTRO

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 594g (21.0 oz)
Amount per Serving
Calories 98 45% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1587mg 66%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 106%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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