Updated: May 4, 2020
1. 6 cups Water
2. 2 cup moong lentils
3. 5 Tablespoon Ghee/ oil
4. 1 Red onions big
5. 5 Cloves Garlic
6. 2 Inches Ginger
7. 1 chilli whole
8. 1 teaspoon Cumin
9. 1 teaspoon turmeric powder
10. 1 teaspoon Coriander powder
11. 1/2 teaspoon Chilli powder
12. 1 teaspoon Salt
1. Moong Lentils: Soak it in water overnight
2. Onions: Finely chopped
3. Garlic: Finely chopped
4. Ginger: Finely chopped
5. Chilli: Finely chopped
Ø Place the water, lentils, and salt into the inner liner of your pressure cooker.
Ø Cook at high pressure for 20- 25 minutes. The lentils should all become mushy.
Ø In a small pan heat the ghee or oil over high heat. When it is hot, add the cumin seeds and allow them to sizzle, about 30 seconds.
Ø Add the onion, ginger, chilli, and garlic and let it fry until the onion is golden brown.
Ø Then add chilli powder, turmeric powder and coriander powder and fry for another minute.
Ø Pour this hot flavoured oil onto the soup and mix well.
Ø Serve it with come coriander on top for some freshness.