A small amount of
ghee add to the dal while boiling will keep it from overflowing,
besides enhancing the flavour of the dal.
The best dals are
the result of simmering on slow fire, for a longer time, than on
high heat for quicker cooking.
Never overdo the
moongdal, whether green or yellow. Otherwise it will become
pasty and gooey.
Any excess water
from boiled dal can be used as stock for soups.