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Khatta Moong (Soured Lentils)

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Recipe

 

Yield

3 servings

Prep

20 min

Cook

25 min

Ready

25 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
cup yogurt
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cup mung beans (moong dal)
*
3 cups water
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½ teaspoon turmeric
ground
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1 teaspoon salt
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3 ¾ cups water
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2 tablespoons Gram flour
*
4 each green chili peppers
green
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½ inch ginger
knob, fresh
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2 teaspoons ghee (clarified butter)
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1 inch cinnamon sticks
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½ teaspoon cumin
whole
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1 pinch hing
*
½ teaspoon sugar
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2 tablespoons cilantro
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Ingredients

Amount Measure Ingredient Features
158 ml yogurt
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158 ml mung beans (moong dal)
*
7.1E+2 ml water
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2.5 ml turmeric
ground
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5 ml salt
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887 ml water
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3E+1 ml Gram flour
*
4 each green chili peppers
green
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0.5 inch ginger
knob, fresh
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1E+1 ml ghee (clarified butter)
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1 inch cinnamon sticks
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2.5 ml cumin
whole
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1 pinch hing
*
2.5 ml sugar
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3E+1 ml cilantro
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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 9845% 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?
 

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