4 stars (on a 5 star scale)
Originally, I said the dal had too much ghee and was too soupy and I was going to give it three stars. J agreed with me on the latter count. Perhaps I should've boiled it less gently. However, leftovers both condensed (i.e., became less soupy) and mellowed, making the ghee less noticeable, and hence I'm bumping up the rating.
J tasted the coriander in the dal and appreciated it, saying that it added a kind of meatiness.
We both liked the cilantro and felt it complemented the dish well. I thought it so much that I added much more cilantro to my dal than called for in the recipe.
I didn't use the optional asafetida.
It's odd that the dal looks yellow yet is made from red split lentils.