Mung Dhal Soup

3 cups split mung dal (although non-split is also ok) dried, not canned.
18 cups water (4.5 litres)
1 1/2 tsp tumeric
3 tsp ground coriander
6 tsp minced fresh ginger
3 tsp fresh hot green chili, minced (or 2 1/2 tsp dried red chili)
3 tbsp ghee or oil
5 tsp cumin seeds
1 tsp asafoetida powder (also known as hing)
3 tsp salt
6 tbsp fresh parsley or coriander (cilantro), chopped



Directions
Serves 11 - approximately 2 cup serves.

1. Wash, drain mung beans.
2. Place beans, water, tumeric, ground coriander, ginger and chili in large saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or 90 if you have the time) or until beans are soft (and falling apart).
3. Heat ghee or oil over moderate heat. Saute cumin seeds until they turn brown then add asafoetida and saute for a few more seconds. Pour into hot dahl.
4. Add salt and remove dahl from heat, allowing to sit for 5 minutes.
5. Add freshed herbs and stir well. Serve.