Khatta Dal

Ingredients

• ½ cup Whole green moong dal (Green gram dal)

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• 1 ½ + 1 cups Water

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• 1 ½ cups curds ( preferably sour)

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• 2 tablespoons Besan (gram flour)

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• ¼ teaspoon Turmeric powder

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• 2 Green chilies finely chopped

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• ½ teaspoon Sugar optional

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• Salt to taste

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• 3 teaspoons Oil

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• ½ teaspoon Mustard seeds

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• ½ teaspoon Cumin seeds

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• 7-8 Fenugreek seeds (Methi dana)

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• 3 Cloves

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• 1 inch Cinnamon stick

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• 7-8 Curry leaves

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• 1. Wash whole green moong dal under running cold water till water runs clear.

• Soak them in warm water for 1 ½ hours.

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• 2. Discard soaked water, take moong in pressure cooker and add another 1 ½ cups of

• water. Add salt, cover the pressure cooker, and put the weight on. Turn on the stove on

• high heat. Let it whistle once then lower the heat to medium-low and cook it for another

• 10 minutes. Turn off the stove. Let the pressure go down by itself. Open the cover and

• keep aside.

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• 3. Meanwhile take yogurt, turmeric powder, salt, sugar and besan in a bowl. Mix well.

• Add green chilies and 1 cup of water. Mix it well so there are no lumps. Keep it aside.

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• 4. Heat the oil in pan on medium heat. Once hot add mustard seeds. Let them crackle.

• Then add cumin seeds and methi seeds. Let them sizzle.

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• 5. Then add cloves, cinnamon stick. It will give nice fragrance.

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• 6. Then add curry leaves.

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• 7. Add yogurt mixture. Mix well. Let it come to boil.

• Cook it for 4-5 minutes or until besan is cooked.

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• 8. Add boiled moong. (add water if you like thinner consistency)

• Mix it well. And cook it for 3-4 minutes.

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• 9. Serve with Steaming hot rice or roti.