Ingredients  

4 2/3 cup (145 g) split moong dal, without skins
6½ cups (1.5 liters) water (5½ cups/1.3 liters if pressure cooked)
1 teaspoon (5 ml) tumeric
2 teaspoons (10 ml) ground coriander
1 ½ teaspoon (7 ml) scraped, finely shredded or minced fresh ginger root
1 teaspoon (5 ml) minced seeded hot green chilli (or as desired)
1 ¼ teaspoons (6 ml) salt
2 tablespoons (30 ml) ghee or vegetable oil
1 teaspoon (5 ml) cumin seeds
2 tablespoons (30 ml) coarsely chopped fresh coriander or minced fresh parsley

 

Method: 

1. Sort, wash and drain the split mung beans
2. Combine the mung beans, water, turmeric, coriander, ginger root and green chilli in a heavy 3-quart/liter nonstick saucepan. Stirring occasionally, bring to full boil over high heat. Reduce the heat to moderately low, cover with a tight fitting lid and boil gently for 1 hour or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in a 6-quart/litre pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat, and let the pressure drop by itself.
3. Off the heat, uncover, add the salt and beat with a wire whisk or rotary beater until the dal soup is creamy smooth.
4. Heat the ghee or oil in a small saucepan over moderate to moderately high heat. When it is hot, toss in the cumin seeds. Fry until the seeds turn brown. Pour into the dal soup, immediately cover and allow the seasonings to soak into the hot dal for 1-2 minutes. Add the minced herb, stir and serve.