6 1.5csplit mung beans 6cwater 1tturmeric 2tground coriander 1.5tFresh minced ginger 1tseeded , minced fresh hot green chilies 1.25tsalt 2tghee or vegetable oil 1tcumin seeds 2Tfresh, minced, coriander 0 0 0 0 0 0 0 0 0 0 1. Sort, wash, and drain the mung beans. 2. Combine the mung beans, water, turmeric, coriander, fresh ginger, and seeded chilies in a heavy 2 ½-3-quart saucepan and, stirring occasionally, bring to a full boil over a high flame. Reduce the flame to medium low, cover the saucepan with a tight-fitting lid, and gently boil for 1 to 1 ¼ hours, or until the dal is soft and fully cooked. (For pressure cooking, combine the ingredients in a 6-quart pressure cooker, cover, and cook for 20 to 25 minutes under pressure, using 5 ¼ to 5 ¾ cups of water.) Add the salt. 3. Remove the dal soup from the flame (reduce pressure if necessary), uncover, and beat with a wire whisk or rotary beater until it is creamy smooth. 4. Pour the ghee or vegetable oil into a small saucepan and heat 30 to 60 seconds over a medium to medium-high flame. Toss in the cumin seeds and fry for about 30 to 45 seconds, or until the seeds turn golden brown, and pour the ghee and seeds into the dal soup. Immediately cover and allow the seasonings to soak into the hot dal for 1 to 2 minutes. Then add the minced herbs, stir, and offer to Krsna.