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1
Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes.
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2
Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes.
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3
Rinse dal in several changes of water in a large bowl (hot beans will cause steam) to remove any impurities, then drain in a sieve.
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4
Bring 3 cups water to a boil in a 3-quart heavy saucepan.
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5
Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes.
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6
Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy puree.
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7
Cut a 1-inch slit lengthwise in middle of each chile.
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8
Heat ghee with cumin seeds and bay leaves in wok or a large heavy skillet over high heat until seeds begin to sputter and release their aroma, 15 to 30 seconds.
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9
Add chiles and ginger and cook, stirring, 1 minute.
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10
Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat.
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11
(Do not eat bay leaves.
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12
Chiles can be eaten but are very hot.)
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13
Available at Indian markets and Kalustyans (212-685-3451).
