2/3 c  Yogurt

    2/3 c  Mung dal

      3 c  Water

    1/2 ts Turmeric, ground

      1 ts Salt

  3 3/4 c  Water

      2 tb Gram flour

      4    Chiles, green

      1    Ginger, fresh; 1/2" knob

      2 ts Ghee

      1    Cinnamon stick, 1"

    1/2 ts Cumin, whole

      1 pn Hing

    1/2 ts Sugar

      2 tb Cilantro leaves; chopped

  Let the yogurt sit for 24 hours at room temperature so that it has a
  slightly sour taste.
  Wash the dal thoroughly.  Place the dal, 3 cups water, a pinch of
  turmeric and 1/2 tsp salt in a saucepan and bring to a boil.  Lower
  the heat, cover loosely, and simmer until the dal has split open but
  is still whole. (It should not become mushy.) Drain and put aside.
  Whisk together the yogurt, 3 3/4 cups water and gram flour.  [Add the
  water gradually, and quit when a good-looking consistency is reached.]
  Grind two of the chilies and the ginger to a paste.  Heat the ghee in
  a large saucepan.  Add the remaining two chilies, broken in half,
  cinnamon, cumin, and hing and let them sizzle for 5 or 6 seconds.
  Add the yogurt mixture, the remaining turmeric and salt, sugar and the
  chili and ginger paste.  Stirring constantly, cook for 5 to 7 minutes.
  Add the drained dal and cook for a further 5 minutes until thick.
  Garnish with the chopped cilantro leaves.
  Indian Regional Cooking; Sumana Ray
  Posted by Stephen Ceideburg; Reposted by Sam Waring, January 17 1991.