Sort through the moong dal to remove any debris, but do not wash it yet.
Place the dal in a heavy-bottomed saucepan over medium-high heat.
Dry-roast, stirring frequently, for 5-7 minutes until the beans turn a pale reddish-gold and smell nutty and fragrant.
Immediately transfer the hot dal to a fine-mesh strainer and rinse under cool running water until the water runs clear.
Return the washed dal to the saucepan.
Add the 7 cups (1680 ml) / 1. 75 liters of water, minced ginger, and a small dab of ghee (about 1 teaspoon / 5 ml / 0.2 fl oz).
Bring to a rolling boil over high heat, then reduce the heat to low, cover, and let it simmer gently.
While the dal simmers, prepare the eggplant.
In a small bowl, whisk together the cayenne (or paprika), turmeric, garam masala, 3 tablespoons / 45 ml (1.5 fl oz) of water, and half of the salt (about ¾ teaspoon) to form a thin paste.
Add the eggplant cubes to a larger bowl and pour the spice paste over them, tossing well to coat each piece evenly.
Heat the remaining ghee or oil in a large skillet or frying pan over medium heat.
Once hot, add the cumin seeds and minced green chilies.
Fry for about 30 seconds until the cumin seeds darken and become aromatic.
Quickly stir in the asafetida powder, and immediately add the spice-coated eggplant cubes to the pan to prevent the asafetida from burning.
Sauté for 7–10 minutes, turning the cubes occasionally, until they are golden brown and slightly tender on all sides.
After the dal has simmered for about 45 minutes, carefully add the sautéed eggplant and any remaining oil from the skillet into the saucepan.
Stir gently, cover, and continue to simmer for another 25-30 minutes, or until the dal is creamy and fully cooked and the eggplant is exceptionally tender.
Just before serving, turn off the heat and stir in the remaining salt, ground coriander, fresh parsley or cilantro, and a final squeeze of fresh lemon juice.
Let it rest for a few minutes for the flavors to meld, then serve hot.
