MOONG DAL AND SPINACH SOUP

2/3 cup moong dal
8 ounces fresh spinach or 1/2 of a 10 oz package of frozen spinach
6.5 cups water
1 tsp tumeric
1 tsp ground coriander
1 tsp minced ginger
2 tbls ghee
1 tsp cumin seeds
pinch asafetida
1/2 tsp cayenne
1 + tsp salt

Cook the dal with the tumeric, coriander, and ginger. Saute the remaining spices in the ghee, and then add to the cooked dal. Add the spinach, cook further. Puree until smooth.