1/2 cup Mung dhal (split hulled mung beans)
4 cups Water
1/2 tsp. Turmeric powder
1/2 tsp. Cumin seeds
1 tsp. chopped fresh Cilantro
2 tbsp. Ghee (clarified butter)
Rock salt to taste

Wash the mung dhal. Add water and the turmeric and cook until dhal is tender. Stir occasionally and remove any scum that forms on top. Add salt and puree in a blender to a smooth consistency. Heat the ghee until it is clear. Add the cumin seed and stir briefly to release aroma and flavor. Remove from heat. Pour the ghee-spice mixture over the soup. Stir. Garnish with cilantro and serve hot.

Serves 1