A smaller sized dal like Moong cooks down much faster, and gives you a thin soupy consistency. Experiment with different types of dal for different flavors and textures.
Wash the dal very well with your hands until the draining water is clear. This will prevent foaming and boiling over when cooking the dal.
Add dal and water to a medium sized pot. The amount if water will vary, but the goal is to have enough water to cook the dal, and be left with your desired consistency.
Bring to a high boil for about 30-40 min.
While dal cooks, heat ghee in a small pan and add spices. This masala is made with mustard, cumin and coriander seeds and a little clove. Heat slowly. When mustard seeds start to pop, take off heat.
-While dal is boiling and masala is cooking, prepare your vegetables.
Add masala and vegetables to dal when ready. Keep in mind how quickly each vegetable cooks. ex. You'll want to cook potatoes and carrots before peas.
Add remaining spices like turmeric, garam masala powder, bay leaves, and fresh ingredients like cilantro etc. Add salt. Cook down to desired consistency.
Offer to Krsna with love and devotion. And with rice. Krsna-prasadam ki jaya!