moong bean soup

I often make this soup very simple but occasionally throw in some vegies.

 INGREDIENTS:
1 c whole moong beans, sorted, washed and soaked 6-8 hrs 
water
1 t salt
1 T ghee
1 T fresh ginger, minced
1 t cumin seeds
1 t coriander powder
1/4 t black pepper, ground
1 t turmeric

Lemon slices

PREPARATION:

1. Bring about 5-6 c water to a boil and add the moong. Bring to a boil again, cover and lower the heat to a simmer. Cook about 45 minutes. The dahl splits and softens. Add more water if needed.
2. Make a chaunk in hot ghee: Add the ginger and cumin until the ginger is brown and crisp. Then add remaining spices. 
3. Immediately pour into the soup. 

Offer to Krishna piping hot with squeeze of lemon. Serve with rice or favorite bread. Good for breakfast offering with biscuits or parathas or banana parathas.

VARIATION:

Add chopped tomatoes after the dahl is soft.