Ingredients :
1 cup Yellow split mung beans
Water
1/4 tsp haldi
2 Green chiles
Salt to taste
1 ts Sugar
2 tsp jeera, ground
2 ts Coriander, ground
1 1/2 tb Vegetable oil
1 tej patta
1/2 ts Kalonji seeds
3 tb Ginger, minced
1 ts Green chilly, seeded & minced
1/4 ts Garam masala
2 tb Lemon OR lime juice
Ghee, optional
Green chile, slivered, for -- garnish

Method:
Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. 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 chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet.

Add tej patta & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well.

Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.