6 oz Split washed moong dal2 Bay leaves1 Tbs Ghee2 1/2 Tbs Dessicated coconut1 ts Ground turmeric3 Whole chillies (green)1 ts Salt3 tb Chopped fresh coriander1 ts Ground cumin1 1/2 tb Ghee or oil2 ts Whole cuminPut dal into solid saucepan and heat dry over moderate heat, stirring constantly for about five minutes. Pour in cold water to cover. Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear. Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cumin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges. Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. Watch to keep from sticking. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cumin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes before offering.
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