First, sort through the moong dal to remove any debris.
Rinse it under cool water until the water runs clear, then drain well.
In a heavy-bottomed 3-quart/liter saucepan, combine the drained dal, water, turmeric, ginger, green chili, and a small dab of the ghee or oil.
Bring to a rolling boil over high heat, stirring occasionally.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 30 minutes.
Add the sliced radishes to the pot, stir, and replace the lid.
Continue to cook for another 30–45 minutes, or until the dal is completely soft and has broken down into a creamy purée.
Stir in the salt and half of your chopped coriander or parsley.
Remove from heat and set aside.
Now, prepare the tempering (tarka).
In a small frying pan, heat the remaining ghee or oil over medium-high heat.
Add the cumin, fenugreek, and mustard seeds.
Once the mustard seeds begin to pop, stir in the sugar and cook until it caramelizes to a rich, reddish-brown color. Be watchful to prevent burning.
Quickly stir in the asafetida powder and curry leaves—they will sizzle and become fragrant in just a second or two. Immediately add a large spoonful of the cooked dal to the pan to stop the spices from cooking further.
Pour the entire contents of the tempering pan back into the pot of dal.
Cover immediately and let the flavors infuse for 1-2 minutes.
Just before serving, stir in the remaining fresh herbs and the lemon or lime juice.
Serve hot.
Don't skip the final squeeze of lemon or lime juice. The acidity brightens all the flavors and cuts through the richness of the dal, making it taste fresh and vibrant.
