This was really amazing.  Especially the garlic cloves that had cooked in it.

1 1/2 c moong (or other) dal (hulled and split)

2 cloves garlic, peeled

2 slices fresh peeled ginger (1″ square, 1/8″ thick)

1 T coriander greens or parsley, chopped

1 T turmeric

1/4-1/2 tsp cayenne

1 1/2 tsp salt

1 1/2 T lemon juice

3 T veget oil or usli ghee

A pinch ground or tiny lump asafetida

1 tsp whole cumin seeds

lemon or lime wedges

Clean and wash dal.  Put in 3-4 qt pot.  Add 5 c water and bring to a boil.  Skim froth and scum from top.  Add garlic, ginger, turmeric, and cayenne.  Cover, lower heat, and simmer for 1 1/2 hours.  Stir occasionally.  Once cooked, add salt and lemon juice.  (Should be thicker than pea soup, thinner than cooked cereal.)  In a small skillet or pot, heat the oil or ghee over medium high heat.  When hot, add asafetida and cumin seeds.  Once the asafetida sizzles and expands, and the seeds darken (few seconds), pour the oil over the dal and serve.  (Over rice, wedges on the side, can garnish with onions.)