2/3 cup yogurt
2/3 cup mung dal
3 cup water
1/2 tsp turmeric, ground
1 tsp salt
3 3/4 cup water
2 tbsp gram flour
4 chiles, green
1 ginger, fresh, 1/2 knob
2 tsp ghee
1 cinnamon stick, 1
1/2 tsp cumin, whole
1 pinch hing
1/2 tsp sugar
2 tbsp cilantro leaves, chopped
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 1/2 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 3/4 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.
Indian Regional Cooking; Sumana Ray
Posted by Stephen Ceideburg; Reposted by Sam Waring,
January 17 1991.
Servings: 3 servings
Khatta Moong (Soured Lentils) Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Indian; Vegetable
The History of Recipes
Experts have traced the existance of recipes back into distant history, certainly as far into history as ancient Egypt, and possibly even further than that. Having said that, these, old cook books were just primitive hieroglyphic instructions for preparing meals.
During Roman times 25BC a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius also tells us how the ancient Romans used a wide range of aromatic flavours, including a few you will know such as basil, mint and asafoetida. During the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications are in high demand, mostly as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Khatta Moong (Soured Lentils) recipe.
