firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.

rinse well and soak for 30 minutes.

now transfer the soaked dal to a pressure cooker.

add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.

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.

take the veggie dal paste to a large kadai.

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.

finally, add 2 tbsp coriander and dal soup is ready to serve.