1. Combine the channa daal and salt with 4 cups (960 ml) water in a large bowl. Stir well to combine, then soak for at least 6 hours.
2. Combine the channa daal, soaking liquid, and sugar in a medium, lidded (but uncovered for now) pot. Bring to a rolling boil over high heat.
3. Reduce the heat to low and cook at a gentle boil. Any foam or scum that develops over the first few minutes of cooking should be removed (but no need to get surgical). Keep an eye on the water level during cooking, and add water if it gets lower than the level of the legumes.
4. Once the pot stops threatening to boil over, after about 10 minutes of cooking, cover it completely. Cook, stirring once or twice, until the legumes are totally tender, an additional hour or so. (The actual cooking time depends on the freshness of the beans and can vary a lot. Tenderness, rather than time, should be your focus. Check the pot often, don’t hesitate to add water if the level gets low, and trust your senses.
5. Using a potato masher or the back of a ladle, mash about a quarter of the daal into the liquid to thicken the mixture. The consistency should be akin to that of a thick but pourable porridge, and the liquid should turn opaque as the legumes are mashed. Taste for salt. Remove the pot from the heat.

Tadka

1. To prepare the tadka, use a mortar and pestle to coarsely crush the cloves. Add the cardamom pods to the mortar and crack them open so that the seeds are exposed.
2. Heat the ghee in a small pan over medium heat. Once the ghee is good and hot, add the heeng and sizzle, undisturbed, for 10 seconds.
3. Add the cinnamon, cumin, cardamom, and cloves. Cook, giving the pan a shake or two, until the spices darken a couple of shades and become fragrant, about 30 seconds.
4. Add the coconut and cook, stirring constantly, until the coconut is heated through, a minute or two. Pour the tadka over the daal and serve hot.

– Heartland Masala: An Indian Cookbook from an American Kitchen