Name: Khatta Moong (Soured Lentils)
Ingredients: 2/3 c Yogurt; 2/3 c Mung dal; 3 c Water; 1/2 ts Turmeric, ground; 1 ts Salt; 3 3/4 c Water; 2 tb Gram flour; 4 Chiles, green; 1 Ginger, fresh; 1/2" knob; 2 ts Ghee; 1 Cinnamon stick, 1"; 1/2 ts Cumin, whole; 1 pn Hing; 1/2 ts Sugar; 2 tb Cilantro leaves; chopped

Six Steps to Knowing God’s Will: 1. I seek at the beginning to get my heart into such a state that it has no will of its own in regard to a given matter. Nine-tenths of the trouble with people is just here. Nine-tenths of the difficulties are overcome when our hearts are ready to do the Lord’s will, whatever it may be. When one is truly in this state, it is usually but a little way to the knowledge of what His will is. 2. Having done this, I do not leave the result to feeling or simple impression. If I do so, I make myself liable to great delusions. 3. I see the will of the Spirit of God through, or in connection with, the Word of God. The Spirit and the Word must be combined. If I look to the Spirit alone without the Word, I lay myself open to great delusions also. If the Holy Spirit guides us at all, He will do so according to the Scriptures and never contrary to them. 4. Next I take into account providential circumstances. These often plainly indicate God’s will in connection with His Word and Spirit. 5. I ask God in prayer to reveal His will to me aright. 6. Thus, through prayer to God, the study of His Word, and reflection, I come to a deliberate judgment according to the best of my ability and knowledge; and if my mind is thus at peace, and continues so after two or three more petitions, I proceed accordingly. In trivial matters, and in transactions involving more important issues, I have found this method always effective.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Indian, Vegetarian, Ceideburg 2	3	Servings

INGREDIENTS

2/3	c	Yogurt
2/3	c	Mung dal
3	c	Water
1/2	ts	Turmeric, ground
1	ts	Salt
3 3/4	c	Water
2	tb	Gram flour
4		Chiles, green
1		Ginger, fresh; 1/2" knob
2	ts	Ghee
1		Cinnamon stick, 1"
1/2	ts	Cumin, whole
1	pn	Hing
1/2	ts	Sugar
2	tb	Cilantro leaves; chopped

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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