| 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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