Preparation / Directions:
Wash mung beans. Place with turmeric and ginger in a large pot. Add 4 cups water and bring to a boil, stirring often. Reduce heat to medium and simmer, partially covered, for 30 minutes. Turn off heat and beat with a wire whisk. When ready to serve, heat puree until piping hot. Stir in the lemon juice and salt. Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds and fry until they start to turn gray. When they stop sputtering, add the chile. Stir rapidly for a moment and then turn off the heat. Pour over the puree and fold in the chopped coriander. This dal is excellent with almost every vegetable.