| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Ceideburg 2, Indian, Vegetarian | 3 | Servings |
INGREDIENTS
| 2/3 | c | Yogurt |
| 2/3 | c | Mung dal |
| 3 | c | Water |
| 1/2 | t | Turmeric, ground |
| 1 | t | Salt |
| 3 3/4 | c | Water |
| 2 | T | Gram flour |
| 4 | Chiles, green | |
| 1 | Ginger, fresh 1/2" knob | |
| 2 | t | Ghee |
| 1 | Cinnamon stick, 1" | |
| 1/2 | t | Cumin, whole |
| 1 | pn | Hing |
| 1/2 | t | Sugar |
| 2 | T | 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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