To a cast iron skillet add the Mung Dal and sautee on a low flame for 10-12 minutes until toasty and fragrant
Transfer to a plate and keep aside
Add Oil to a pan. Once hot, add Celery, Onion and Garlic and cook until translucent
Add slit Green Chillies and Turmeric and sautee for few seconds
Add roasted Mung Dal, Water and Salt Cover and bring to a gentle simmer. Continue to cook for 15-20 minutes until soft
Blitz the Soup to fine consistency with a hand blender or food processor.
Run the Soup through a seive if you would like a smooth velvety consistency
Transfer the Soup to a sauce pan and bring to a gentle simmer. Add Coconut Cream and mix well.
Add lemon juice, mix well and serve hot