1. Wash mung dal twice and soak in for an hour. (I personally soak all my grains, beans and lentils overnight to speed up the cooking process and to break down the enzyme inhibitors.)
2. Drain water after soaking and rinse once.
3. Get all the spices ready and set them aside. For example, get all the dry spices in a bowl; mince garlic, ginger and cilantro leaves.
4. In a soup pots put the mung dal and water; and bring it to a boil. Add turmeric, kokum and salt. Cook on a medium-high heat for 25 minutes without covering the pot. Stir occasionally to prevent sticking.
5. Add more water if needed. In a pressure cooker the mung dal will take 20-25 minutes to cook however in a regular soup pot it may take up to 40 minutes to cook.
6. Once dal is cooking, turn off the heat and using a hand held blender – blend the soup to a smooth consistency. Set the soup aside.
7. For Tempering: Heat ghee or sunflower oil in a small saucepan until the oil becomes medium hot.
8. Add cumin seeds, mustard seeds, and hing. When the seeds start to pop turn down the heat and add ginger, garlic, curry leaves, cilantro leaves, bay leaf, and garam masala powder.