Rinse the yellow moong dal under cold water until the water runs clear.
In a saucepan, add 3 cups of water and the rinsed moong dal.
Bring to a boil over medium-high heat.
Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 15-20 minutes.
In another pan, heat oil over medium heat.
Add the cumin seeds and fry them for about a minute until they become aromatic.
Once the lentils are cooked, add the fried cumin seeds to the lentils along with turmeric powder.
Add the remaining 3 cups of water to the lentils, and bring the mixture to a boil.
Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.
Season with salt to taste, and then turn off the heat.
Garnish with chopped coriander/cilantro leaves before serving.