Ingredients

Green Gram Split (moong Daal) - 1/2  cup
Onion - 1/4  medium
Ginger - 1  inch
Garlic - 2  cloves
Cumin Seeds - 1/2  tsp
Lemon - 1
Butter Or Oil - 1  tsp
Green Chilies - 2  nos.
Coriander Leaves - 1  tsp
Turmeric Powder - 1/2  tsp
Salt to taste  

Method

1. Pick, clean and wash moong daal.
2. Peel and chop the onion, ginger and garlic. Wash and chop the green chilies. Clean, wash and chop the coriander leaves. Remove juice of the lemon.
3. Mix together moong daal, chopped onion, chopped ginger, chopped green chilies, turmeric powder, salt and chopped garlic. Add five cups of water and bring it to a boil. Simmer and cook for fifteen minutes.
4. Remove scum from the top from time to time. Cook until daal is very soft.
5. Pass a through a soup strainer. Keep aside.
6. Heat butter in a pan, add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavor and aroma of cumin seeds comes out.
7. Add pureed daal, add water to correct consistency, if required. Bring it to a boil. Add juice of a lemon.
8. Serve piping hot garnished with finely chopped fresh coriander leaves