1 cup mung dal (yellow split mung beans)
1 tsp turmeric
1 tsp salt (or to taste)
2 tsp grated ginger
4 cloves garlic, grated of chopped finely
2 tbsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
2 shallots, thinly sliced
1 green chili (or to taste)
small bunch cilantro, roughly chopped
Rinse lentils in cold water until water runs clear
In a large pot, bring the lentils to a boil with 6 cups of water over high heat. Cover, lower the heat to medium and let look.
Check on the lentils every twenty minutes or so. Skim the foam from the top and discard. Depending on how old the lentils are, it will take between one to two hours for the mung dal to soften. Add more water if needed.
Once the mung dal is soft (the lentils can easily be flattened when pressed), press the lentils against the side of the pot with a wooden spoon to break them up and stir the mush back into the liquid. Take a couple minutes to do this as this step will ensure a creamy consistency.
Add the turmeric, ginger, garlic and salt. Stir. Continue to let this simmer as you prepare the vaghaar/tadka.
Heat a separate small pan with the ghee. Add the shallots and green chili. Cook until the shallots are golden brown and caramelized.
Add the mustard seeds, cumin seeds and cilantro. Let sizzle for about 10 seconds and pour the mixture into the dal. Stir and add water if you would like a thinner consistency.
Simmer for 15 minutes and serve warm with a sprinkle of lemon juice.
Cooking the spilt mung beans in a pressure cooker will save you time. If you have a pressure cooker, cook the lentils with 4 cups of water for 30 minutes and you will save about an hour in cooking time.