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Add a small amount of ghee to Dal while
boiling to keep it from overflowing.
More than that it enhances Dal's flavor.
*
The best Dals are usually cooked by
slowly simmering it on low fire than
cooking fast on high heat.
*Mung
dal (green or yellow) can be easily
cooked to be soggy like mash potato.
So be careful not to over cook.
*
Be careful while frying the Garnish
for Dal and while putting it in Dal.
Some liquid might splatter due to
hot oil and water interaction.
* While heating ghee, be careful
not to relase too much smoke. The
smoke might trigger your fire alarm.
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