Kancha moong dal

The most important thing about cooking dal is the phorons or spices used for flavouring it. Different dals will have different combinations for phorons and the same dal can have several different phorons, depending on the mood of the cook. The first step for all dals, though, is always the same: boiling in water until it is soft and soupy, the amount of water needed varying widely, depending on how thin or how thick you want your dal to be. My family thought of lentils as a rather thick pot