First, sort, wash, and drain the split moong dal.
In a heavy-bottomed saucepan, combine the dal, water, turmeric, and 1 tablespoon / 15 ml (0.5 fl oz) of the ghee or oil.
Bring to a boil over high heat, stirring occasionally.
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently.
After 30 minutes, stir in the sliced radishes, re-cover, and continue to cook for another 30–45 minutes until the dal is completely soft.
For the tempering (tadka), heat the remaining 2 tablespoons / 30 ml (1 fl oz) of ghee or oil in a small pan over medium-high heat.
Once hot, add the broken red chilies and cumin seeds.
Fry until the seeds turn a rich brown.
Add the asafetida powder, fry for just a second, and immediately pour the entire tempering mixture into the cooked dal.
Cover the pot instantly to trap the aromas.
Let the seasonings infuse for 1-2 minutes.
Stir in the salt and fresh parsley or coriander, and serve hot.
While white mooli radishes are traditional, icicle or red salad radishes are excellent substitutes.
Don't skip the final tempering (tadka); it's essential for blooming the spices and adding a deep layer of flavor.
