Regular Dal a.k.a. Dal #2 & #3

Dal

Ingredients

2 Cup Masoor Dal, (red lentils -these are the salmon-colored beans), or use udid, mung, or toor*
8 Cup water
2 garlic cloves, peeled and cut in half
2 Square Inch Ginger Slices, - paper-thin
1 t. Turmeric, (Haldi)
1/4 t. Chilli Powder, (Caynne)
2-6 T. Cilantro (fresh Coriander), (I use up my stems in this dish. I chop and freeze them.)
2-1/2 t. Salt
3 T. Lemon Juice

2-3 T. Ghee or Oil
2 t. Mohri, (mustard seeds, brown or black)
1/8 t. Hing, (asafetida)
2-5 Chillies,, (either green, quartered lengthwise, or red dried, broken in half)

Wash the dal in water.
Put the Dal and the Water in a pot and bring it to a boil. Skim off the scum.
Add the Garlic, Ginger, Turmeric, and Chilli Powder. If you are using the Cilantro stems, instead of leaves, add them now. Simmer very gently with the lid slightly open for 1/2 hour or until the dal is soft. Stir it occasionally.
Stir in the Salt and Lemon Juice. Add the Cilantro now, if using leaves rather than stems. Cook for 5 more minutes or more. Add more water, if needed.
To make the Phodni for Dal #2, heat the Ghee in a tiny pan. Add the Mohri and Chillies and let it cook until at least 1/2 of the seeds are popped and/or greyish. Remove from heat and quickly add the Hing.
Pour the Phodni into the Dal.
To make the Phodni for Dal #3, heat the Ghee. Add the Cumin seeds briefly. Don't let them get outrageously brown. Add the Hing and proceed as for Dal #2 Phodni.
* The best Masoor Dal I have found are the organic red lentils from Whole Foods. The organic lentils are amazingly much better. My favorite dals for this recipe are either 100% Masoor or 1/2 C Udid dal and the rest Masoor. The Udid dal really gives a rich taste, but it is too gooey by itself.