Instructions: Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till piping hot.

Stir in the lemon juice & salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to turn grey.

When they stop sputtering, add the chili. Stir rapidly for a monent & then turn off the heat. Pour over the puree & fold in the chopped coriander.

This dal is excellent with almost every vegetable.

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