Soak the mung beans overnight, or a minimum of 8 hours. I soak the mung beans for a total of 2-3 days, to relieve an optimum amount of gas from the legumes as it soaks. When ready to cook, toss the soaking water and rinse the mung beans. Add the 8 cups of water, mung beans, turmeric and 1 teaspooon salt to a medium sauce pot and let it come to a full boil. After it has come to a boil, turn the heat down to low and let it cook on medium/low heat.Check the mung beans after 30 minutes. I generally have extra water on the side and always use it to thin out the soup. You may not need it but probably will.
While the soup is cooking, prepare the spices for the spice mix. Peel the ginger and cut it in thin strips, like match sticks then chop again against the grain, so its minced into small peices. In a small sauté pan, add the coconut oil or ghee, and turn the heat up to medium low. The oil should not be too hot, otherwise the garlic will cook too quick and burn. Add the garlic and let it cook until you see it turn a light golden brown color, about 4 minutes. Turn the heat down and immediately add the ginger. Let the ginger cook for about 1 minute and immediately add all of the spices; coriander, cumin and cayenne. Mix it well and let it cook on low heat for about 2 minutes, until the spices become aromatic. Once the spices have become aromatic, add 1/2 cup water to the pan, allow the water to heat up and prevent the garlic, ginger and spices from cooking longer. When the soup is ready, add the spices and mix well. Add the lemon juice,1 teaspoon of salt, 1 teaspoon black pepper and mix well. Adjust flavor with lemon and salt.