• 1/2 cup mung dhal (split hulled mung beans)
• 4 cups water
• 1/2 tsp turmeric
• 1/2 tsp cumin seed
• 1/2 tsp minced fresh ginger
• 1/8 tsp ground fenugreek
• 1/8 tsp ground coriander
• 1/4 tsp black pepper
• 1 tsp chopped fresh cilantro
• 1 tbs ghee
• Rock salt to taste

1.) Add water and the turmeric and cook until dhal (mung beans) is tender, stirring occasionally.

2.) Add salt, black pepper, and ginger.

3.) In a separate pot, heat the ghee until it is clear, then  add the cumin seed and stir briefly to release aroma and flavor. Add the powdered coriander and fenugreek, stir and immediately remove from heat.

4.) Pour the ghee-spice mixture over the soup. Stir.

5.) Garnish with cilantro and serve hot.