Rinse the moong dal under cold water until the water runs clear, then drain well.

In a large, heavy-bottomed pot, combine the drained dal, water, turmeric, cinnamon stick, and a small dab of ghee or oil.

Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for about 1 hour, or until the dal is completely soft.

While the dal cooks, prepare the spice mix. Gently dry-roast the coriander, cumin, fennel, sesame seeds, cloves, cardamom pods, and peppercorns in a small pan over low heat for 8-10 minutes, stirring occasionally, until fragrant and the sesame seeds are golden.

Remove the seeds from the cardamom pods and discard the pods. Grind all the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Mix with just enough water to form a thick, moist paste.

Once the dal is cooked, remove it from the heat. Take out the cinnamon stick.

Add the salt and whisk the dal vigorously until it is smooth and creamy.

Now, prepare the tempering (tarka).

Heat the remaining ghee or oil in a small frying pan over medium heat.

Add the green chilies and the spice paste, stir-frying for about 30 seconds until aromatic.

Stir in the sugar. As it melts and turns a rich reddish-brown, immediately add the chopped tomatoes and a splash of water.

Cook for about 4 minutes, stirring, until the tomatoes break down into a thick purée.

Remove the large pieces of chili if desired.

Pour the hot tomato and spice tempering into the creamy dal.

Bring the entire pot back to a boil for a moment, then turn off the heat and cover.

Let it rest for 2 minutes for the flavors to meld.

Stir in the fresh parsley or coriander and serve hot.