Moong Dal

• 1 cup moong dal roasted
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon turmeric
• 3 tablespoons ghee
• 1 cumin seeds
• 2 bay leaves smalls
• 2 red chiles
• 2 yellow onions mediums, thinly sliced
• 1 teaspoon ginger grated
• 1 tablespoon raisins
• 1 cup coconut fresh, chopped
• 1 teaspoon cardamom ground
• 1 teaspoon Garam Masala
• 1 teaspoon sugar
• 4 tablespoons cilantro chopped

1. 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).
2. 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.

water, salt, turmeric, ghee, cumin seeds, bay leaves smalls, red chiles, yellow onions, ginger grated, raisins, coconut fresh, cardamom ground, garam masala, sugar, cilantro

Taken from www.yummly.com/recipe/Moong-Dal-1662746 (may not work)