1 c  Yellow split mung beans

    1/4 ts Turmeric

    1/2 ts Grated fresh ginger

      1 ts Salt

      2 ts Lemon juice

      3 tb Ghee

    1/2 ts Black mustard seeds

      1 ea Green chilies, seeded &

           -- shredded OR
           -- 1/4 ts black pepper
      2 tb Chopped coriander leaves

  Wash mung beans.  Place with turmeric & ginger in a large pot.  Add 4 cups
  water & bring to a boil, stirring often.  Reduce heat to medium & simmer,
  partially covered, for 30 minutes.  Turn off heat & beat with a wire whisk.
  When ready to serve, heat puree till piping hot.  Stir in the lemon juice &
  salt.
  Heat ghee over a high heat in small frying pan.  When very hot, carefully
  add the mustard seeds & fry till they start to turn grey.  When they stop
  sputtering, add the chili.  Stir rapidly for a monent & then turn off the
  heat.  Pour over the puree & fold in the chopped coriander.
  This dal is excellent with almost every vegetable.
  Julie Sahni, "Classic Indian Cooking"