Soak mung beans in water for 3-4 hours.

Add soaked mung beans to a pressure cooker with water.

Close the cooker and cook for 2-3 whistles, then reduce heat and simmer for 10 minutes.

Turn off the heat and let the pressure release naturally.

Open the cooker and mix well.

Let the dal cool slightly.

Blend the dal with 2 cups of water into a puree.

Pour the puree into a bowl and set aside.

For the tempering, heat ghee in a small pan.

Add cumin seeds and let them crackle.

Add the mung water, asafoetida, black pepper powder, and salt.

Mix well and bring to a simmer for 2-3 minutes.

Turn off the heat and serve hot.