Soak mung beans in water for 2 hours. Drain.
In a coffee/spice grinder, grind the cumin seed.
Combine mung beans with cumin seed, chili and salt in a high powered blender and grind to a smooth paste.
In a saucepan or a wok, heat enough mustard oil for deep frying.
Using a tablespoon or a mini scooper, make little dumplings and fry in the hot oil until golden brown on all sides,
To make the nimona, combine green peas, ginger and chile in a food processor. Grind to make a thick paste. Add a few tablespoons of water if you prefer a smoother paste and a more refined broth.
In a deep skillet or saucepan, heat ghee.
Add asoefetida. After it stops sizzling, add cumin seeds. Fry until it starts to change color.
Add curry powder and a teaspoon of water. Fry for 1 minute.
Add green pea paste and fry for about 5 minutes, stirring frequently. Add garam masala and fry for 1 minute.
Add 4 cups of water. Bring to a boil. Reduce to a simmer.
Add mung bean dumplings and simmer for 30 minutes.
Add cilantro and salt, as needed. Stir to combine.