Moong Dal Soup

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Ingredients
  • ¼ cup Yellow moong dal (washed)
  • ⅓ cup Tomatoes (chopped)
  • 3 cups Water
  • ¼ cup Onion (finely chopped)
  • ¼ cup Tomatoes (finely chopped)
  • ¼ cup Broccoli (finely chopped)
  • ¼ cup Cauliflower (finely chopped)
  • ¼ cup Carrots (grated)
  • 2 tbsps Spinach (chopped)
  • 2 tsps Ketchup
  • 1 tbsp Oil
  • ¾ tsp Ginger (crushed)
  • ½ tsp Crushed garlic
  • ¼ tsp Red pepper flakes
  • ⅛ tsp Ground cloves
  • ¼ tsp Red chili powder (to taste)
  • 1 tsp Ground coriander/cumin mix
  • Salt and black pepper (to taste)
Instructions
  1. Pressure cook dal and 1/3 C tomatoes with water, for 3 whistles, cool before opening.
  2. Whisk to liquidate (not smooth).
  3. In a large saucepan, heat oil, on medium heat, sauté the vegetables for a minute, add moong dal soup, ketchup and seasonings, stir.
  4. Bring to a boil, lower heat, simmer until vegetables are soft.
  5. Add water if the soup is too thick when simmering.