Cook the moong dal with water, turmeric, and salt until soft.

Whisk the dal to your desired consistency.

Heat ghee in a pan, add cumin seeds, and let them crackle.

Add ginger, green chilies, and bay leaf, stir-fry briefly.

Add the spice mixture to the cooked lentils.

Boil the lentils with the seasoning, add butter, and adjust salt.

Turn off the heat, add lemon juice and coriander leaves.

Serve hot with Phulkas and Kachumber Salad.