Split Mung Dal 3/4 cup Split Mung Dal (without skins) (washed & drained) 4 cups Water 1/2 tsp ground Turmeric 1 tsp ground Coriander 2 tsp fresh Ginger (grated) 1 Tbl fresh Green Chili Pepper (minced - with OR without seeds) 3 Tbl Ghee OR Oil 1/2 tsp whole Cumin Seeds 1/4 tsp ground Cayenne Pepper [OPTIONAL] 1/4 tsp ground Asafoetida 1/2 - 1 tsp Salt 2 Tbls fresh Coriander (Celantro) (finely chopped) 1.  Put washed Split Mung Dal, Water, Turmeric,           Coriander, Ginger & Green Chili in pot.  Bring to boil,                     cover, reduce heat, simmer about 1 hour.          (Foam will rise to the top.  Skim after 15 minutes.) 2.  Split Mung Dal should almost completely disintegrate. 3.  When Dal is completely cooked (it will be mush),           puree in pot with a whisk OR remove to a blender to puree. 4.  Return pureed soup to pot 5.  Heat a very small fry pan, add Ghee OR Oil. 6.  Add whole Cumin Seeds, saute about 20 seconds until they darken. 7.  Immediately add Asafoetida & [Optional Cayenne Pepper]          Stir once 8.  Pour sauteed spices into pureed Split Mung Dal soup.          Use a bit of the soup to "wash out" the spice pan          and get every drop of spice into the soup! 9.  Remove soup from heat.  Season with Salt to taste.           Allow to sit 2 minutes. 10.  Add fresh chopped Coriander (Celantro).  Stir once and Serve.