Toor Dal (Split Pigeon Pea) Soup

Ingredients:

Toor dal, washed - 2 cups

Onion, chopped - 1 medium

Dried red chillies - 2 long

Cumin and mustard seeds - 1 tsp each

Turmeric powder - 1/2 tsp

Ginger and garlic, minced (or use ginger-garlic paste) - 1 tsp each

Tomato, quartered - 2 large

Oil - 2 tbsp

Salt - to taste

Coriander leaves, chopped - handful for garnish

Cooking time: 20 mins

Servings: 4

Method:

Cook the toor dal with double the amount of water in a pressure cooker. Heat the oil in a wok. Add red chillies, cumin and mustard seeds. When the mustard seeds start to sputter, add the garlic and ginger and stir fry for a minute. Mix in the onions and fry until they are translucent. Now add the tomatoes and cook for a few minutes. Add 2 cups of water and the turmeric powder and when it boils, mix in the cooked dal. Add salt to taste and more water depending on desired consistency. Cook for 5-10 minutes on a low flame. Mix in a few drops of lemon juice if desired, and garnish with coriander leaves.

Author: Shrinkingsodacan