Ayurvedic Mung Dhal Soup with Greens & Daikon Radish

1 cup mung dhal (split hulled mung beans)
1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
1 cup chopped fresh greens, daikon leaves, turnip greens, spinach, kale or other
1/2" piece fresh ginger, peeled and cut into juliennes
1 teaspoon fresh lemon juice
1 tablespoon ghee
1 teaspoon whole cumin seeds
1 teaspoon spice mix, your choice
1 tablespoon finely chopped fresh cilantro
Rock salt to taste
Wash and drain the mung beans and allow them to dry out some. In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes. Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water. When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer. Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice and spice mix. Simmer for about 5 minutes.
In another pan, heat the ghee and add the cumin seeds when the ghee is hot and clear. Sauté the cumin seeds to release the flavor and aroma; then pour the ghee-spice mixture on the hot dhal. (Watch out, this sizzles). Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.