Moong Dal Soup

How to Prepare

1. Rinse the soaked moong dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed moong dal
3. 10 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 2 whistles on medium heat, then let the pressure release naturally.
5. In a large pot, heat 4 tbsp ghee over medium heat. Add 2 tsp cumin seeds and let them splutter for a few seconds.
6. Add 2 finely chopped onions and sauté until golden brown, about 5-7 minutes.
7. Add 4 tsp ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
8. Add 4 chopped tomatoes and cook until they turn mushy, about 5 minutes.
9. Add 2 tsp red chili powder
10. 2 tsp coriander powder, and 1 tsp garam masala. Mix well and cook for another 2 minutes.
11. Add the cooked moong dal along with the water it was cooked in. Mix well and adjust the consistency by adding more water if needed (up to 5 cups).
12. Bring the soup to a boil, then simmer for 10 minutes to let the flavors meld.
13. Add 1 cup chopped coriander leaves and the juice of 2 lemons. Stir well and turn off the heat.
14. Serve hot, garnished with additional coriander leaves if desired.