Rinse the moong dal in a fine mesh strainer under cool running water until the water runs almost clear.

Combine the rinsed dal and 3 cups water or broth in a medium saucepan and bring to a rolling boil over high heat.

Stir in 1/2 teaspoon turmeric powder and 1 teaspoon salt, then reduce heat to medium-low and cover.

Simmer the dal gently for 15 to 20 minutes, stirring occasionally, until the lentils are soft and breaking down.

Meanwhile, heat 2 tablespoons ghee in a small skillet over medium heat and add 1 teaspoon cumin seeds; toast for 1 to 2 minutes until aromatic.

Add 2 cloves minced garlic, 1 small diced onion, and 1 minced green chili (if using); cook, stirring, for 2 to 3 minutes until the onion is translucent.

Sprinkle in 1/4 teaspoon red chili powder and 1/2 teaspoon asafoetida; cook for 30 seconds until fragrant.

Pour the tempering with all the ghee and spices into the simmering dal and stir gently to combine; add 1/2 cup water if the dal is too thick.

Squeeze in the juice of 1/2 lemon and stir in most of the chopped cilantro, reserving some for garnish.