Dry Moong Dal

Ingredients
1 cup (2oog) moong dal
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup plus 1 tablespoon water
2 tablespoons vegetable oil
About 1/2 teaspoon salt
2 tablespoons ghee
1 teaspoon whole cumin seeds
1 whole dried red chili (hot)

Directions:
Pick over the dal and wash it in several changes of water. Drain. Put the dal in a bowl. Pour about 4 cups of water over it and let it soak for 3 hours. Drain.
Combine the ground coriander, ground cumin, turmeric, cayenne, and 1 tablespoon of water in a small cup.
Heat the oil in a heavy pot over a medium flame. When it is hot, put in the spice mixture from the cup and stir once. Quickly put in the drained dal. Stir to mix. Add the salt and 1 cup (225ml) of water. Bring to a boil. Cover tightly, turn heat to very low, and cook for 15 minutes. The dal grains should now be quite tender.
Just before you sit down to eat, put the hot dal into a serving bowl. Heat the ghee in a small pot or a small frying pan. When it is very hot, put in the whole cumin seeds. Let them sizzle for a few seconds. Now put in the whole chilli and stir it about for 2-3 seconds — it should puff up and darken. Now pour the ghee and spices over the cooked dal. You may stir to mix or else leave the spices on the top as a kind of garnish.
If you decide to use the fried onions, you may sprinkle these over the dal at the last minute as well.
(Those unfamiliar with Indian foods should be warned that the whole chilli is very hot and not meant to be eaten — except by those who know what they are doing.)

Serves 4