- 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