Yellow split moong beans ¼ cupTurmeric:1/2 tspGreen chiles:2, seeded & mincedSalt to tasteSugar: 1tspCumin powderCoriander powderGheeBay leaf:2Ginger paste: 1 tspGhee: 2 tspRoast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover and stir occasionally. Add salt, sugar, cumin and coriander. Keep warm. Heat oil in a skillet. Add bay leaf and fry for a few seconds. Add ginger and minced green chille and fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal and mix well. Simmer for a further couple of minutes and remove from heat. Add ghee and mix it. Cover and let stand to let the flavors develop. Garnish & serve.
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