Easy But Tasty Dal

1 cup mung dal (whole mung beans shelled and split in half, available at Indian stores)
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon salt
2 clove garlic, coarsely chopped
1 teaspoon ghee or olive oil or vegetable oil
2 tablespoons fresh coriander, washed and chopped fine

Put the dal, spices (excepting garlic), salt, and two cups water in a sauce pan and bring to a boil.  Lower the heat, and cook covered for about 30 minutes, checking all the time to make sure the dal is not burning.  Add water if needed (it will be).  The resulting sauce should have a thick consistency, but should pour faster than honey off a spoon. Now fry the garlic in the fat over a low heat for ten minutes, and pour into the dal.  Garnish with chopped fresh coriander.  Serve with cooked basmati rice.