Measure the dal into a bowl and sort through it to remove any unskinned (dark) dal, small stones or other debris. Soak the chana dal in 4 c. water for 2-3 hours, then wash under running water and drain.

Bring the water and salt to a boil in a medium-size pot. Add the chana dal and wait for the water to begin its second boil, then cover the pot and cook over medium-to-low heat for 30 min. Some foam may develop while simmering - just use a ladle to remove and recover. When done, remove the cover and stir up the dal.

In a separate small pot or frying pan, heat the oil over low heat and add the mustard seeds and chopped garlic to it. When the oil gets hot, the mustard seeds will begin to pop. When they have ceased popping, add the oil mixture to the simmering pot of dal, stirring once with a spoon to mix in the new ingredients.

Immediately cover the pot and keep covered for 2 minutes while the dal continues to simmer.

Cook uncovered for another 5 minutes.

Taste to correct seasonings such as salt and other spices (increase keeping the same proportions).