Soak and sprout your mung beans.
Add the rinsed beans and 6 cups of the water to a soup pot and bring to a boil. Stir beans occasionally to prevent sticking. Cook on medium heat, uncovered, for 30 minutes.
Add 2 more cup of the water and continue to cook for another 15-20 minutes or until the beans are tender. Set aside.
Heat ghee in a small pan until medium hot, then add the mustard and cumin seeds When the seeds pop, stir in the curry or bay leaves, turmeric and masala powder. Mix quickly. Stir this spice mixture into your soup. Add salt. Add more water, depending on how thick you want your soup.
*add veggies if desired
Bring to a boil for 2 minutes and serve.
*add a 1/2 - 1 cup of chopped vegetables like green beans, carrots, broccoli.
Great with a side of basmati rice