Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste. Wash the dal thoroughly. Place the dal, 3 cups water, a pinch of turmeric and half tsp salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the dal has split open but is still whole. (It should not become mushy.) Drain and put aside. Whisk together the yogurt, 3.75 cups water and gram flour. [Add the water gradually, and quit when a good-looking consistency is reached.] Grind two of the chilies and the ginger to a paste. Heat the ghee in a large saucepan. Add the remaining two chilies, broken in half, cinnamon, cumin, and hing and let them sizzle for 5 or 6 seconds. Add the yogurt mixture, the remaining turmeric and salt, sugar and the chili and ginger paste. Stirring constantly, cook for 5 to 7 minutes. Add the drained dal and cook for a further 5 minutes until thick. Garnish with the chopped cilantro leaves. Indian Regional Cooking; Sumana Ray