• 1 cup yellow mung dal
  • 3 cups vegetable stock or 3 cups water
  • 2 tomatoes
  • 1 sprig of cilantro
  • 2 green chillies
  • 1/4 inch ginger
  • 1/2 teaspoon ghee
  • 1 teaspoon lemon juice
  • 1/4 tea spoon of fried Jeera powder
  • Salt to taste
  • black pepper to taste

Cook mung dal, tomatoes, grated ginger, green chillies, cilantro and salt with vegetable stock in a pressure cooker for 10 min.
In a small pan, heat ghee. Add Jeera powder and slowly add the cooked dal mixture.
Mash the whole cooked mixture with a heavy spoon and adjust the thickness with water or vegetable stock until you have a thick soup.
add lemon juice.
Garnish with fresh crushed black pepper