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)