Instructions:

Yield: 4 servings

1 1/4 cup Moong dal, roasted
1/2 cup Water
1 1/4 tsp Salt
1/4 tsp Turmeric
3 tbsp Ghee
1 pinch Cumin seeds
2 sm Bay leaves
2 ea Red chiles
2 med Yellow onions, thinly sliced
1 1/4 tsp Ginger, grated
2 1/2 tbsp Raisins
1/4 cup Coconut, fresh, chopped
1/4 tsp Cardamom, ground
1/4 tsp Garam masala
1/4 tsp Sugar
4 tbsp Cilantro, chopped

Wash dal & bring to a boil. Add salt & turmeric, remove any scum that gathers on the surface. Cover & simmer for 20 to 30 minutes, or until tender. (Mark's note: the recipe doesn't say, but I presume that it is calling for split moong beans: whole ones take a whole lot longer to cook than this).

Heat ghee in a large pot & add cumin seeds, bay leaves, chiles, onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut & mix in the cooked dal. Add the remaining ingredients & simmer over low heat, uncovered, for 15 to 20 minutes. If the resultant dal is too thick, thin it with a little water. It should be conssitency of pea soup.