Heat the oil and add the mustard seeds. When they sputter, add the green chilies.

Stir for a few seconds, then add the ginger and stir again for about a minute. Do so on medium heat so the ginger doesn't burn.

Add the turmeric. Stir in.

Add the moong dal and salt to taste.

Let the dal cook for another 5 minutes on low heat. Turn off the heat and squeeze in the lime juice.

Serve hot with the beet-barley-brown-rice pilaf.