Rinse the moong dal thoroughly under running water until the water runs clear. Drain the excess water.

In a soup pot, combine the moong dal and 3 cups of water. Bring it to a boil over medium heat. Cook uncovered for 25 minutes, stirring occasionally.

After 25 minutes, add the remaining 3 cups of water to the pot and continue boiling for another 20 minutes until the dal is soft and mushy.

Remove the pot from heat and use an eggbeater to blend the dal until smooth. Set aside.

In a small saucepan, heat safflower oil over medium heat. Add black mustard seeds, cumin seeds, and hing. Stir until the seeds start popping

Lower the heat and add chopped garlic to the pan. Sauté until golden brown. Then, add curry leaves, cilantro, turmeric, and Garam masala powder. Stir well.

Transfer the seasoning mixture to the dal pot. Add salt to taste. Bring the soup to a boil and let it simmer for 2 minutes.

Ladle the hot yellow moong dal soup into serving bowls. Garnish with fresh cilantro leaves if desired. Serve piping hot and enjoy the soothing flavors.