MASOOR DAL - 3 TBSP
firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal
SOAK - 10 MINUTES
rinse well and soak for 10 minutes
now transfer the soaked dal to a pressure cooker.
GINGER - 1 INCH
add 1 inch ginger, 2 clove garlic, 1 tomato, 1 carrot, ½ tsp salt, 2 cup water and ¼ tsp turmeric
cover and pressure cook for 2 whistles on medium flame
once the pressure releases, cool completely and transfer to the blender
blend to smooth paste.
VEGGIE DAL MIXTURE
take the veggie dal paste to a large kadai
WATER - 1.5 CUP
add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required
mix well and simmer for 5 minutes or until the flavours are well absorbed
READY TO EAT
finally, add 2 tbsp coriander and dal soup is ready to serve.