Ingredients

1 1/4 C. moong dal, roasted
1/2 C. water
1 1/4 tsp. salt
1/4 tsp. turmeric
3 Tbsp. ghee
1 pinch cumin seeds
2 small bay leaves
2 each red chiles
2 medium yellow onions, thinly sliced
1 1/4 tsp. ginger, grated
2 1/2 Tbsp. raisins
1/4 C. coconut, fresh, chopped
1/4 tsp. cardamom, ground
1/4 tsp. garam masala
1/4 tsp. sugar
4 Tbsp. cilantro, chopped

Cooking Instructions

Wash dal and bring to a boil. Add salt and turmeric, remove any scum that gathers on the surface. Cover and simmer for 20 to 30 minutes, or until tender. Heat ghee in a large pot and add cumin seeds, bay leaves, chiles, onions and ginger. Fry for 2 minutes, stirring. Add raisins and coconut and mix in the cooked dal. Add the remaining ingredients and simmer over low heat, uncovered, for 15 to 20 minutes. If the resultant dal is too thick, thin it with a little water.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: