Title: Khatta moong (soured lentils)
 Categories: Indian, Vegetarian, Ceideburg 2
      Yield: 3 Servings
 
    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
 
  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.