Moong dal ka shorba

Ingredients

• 3/4 cup Yellow Moong Dal
• 1/4 cup Chopped bottle gourd (lauki) ((optional))
• 1 small onion chopped
• 1 small piece of Ginger
• 1 teaspoon Haldi (Turmeric powder)
• - - Season to taste
• 1.5 cup Water
• 1 small Chopped green Chilies (optional)
• 1 tablespoon Crushed red chili flakes or Red chili powder ((adjust according to taste))
• 1 tablespoon Coarsely crushed black peppercorns
• 1 tablespoon Lemon Juice
• 1/2 cup Water (( to dilute the soup, add more if needed))
• 2 teaspoon Ghee/butter
• 1/2 teaspoon Cumin seeds (Jeera)
• - - Chopped cilantro leaves - to garnish
• - - Roasted cumin seeds ((crush and sprinkle on top))

Instructions

1. 1

   Let's begin by assembling ingredients for dal.

2. 2

   Chopped Bottle gourd. Feel free to add veggies of your choice - carrots, zucchini, broccoli, and asparagus.

3. 3

   Clean and wash dal.

4. 4

   In a pressure cooker add all the ingredients listed under "FOR DAL" and pressure cook for 3-4 whistles (approximately 10-15 minutes in a closed cooker without whistles).

5. 5

   Using a hand blender, puree the dal.

6. 6

   Adjust the consistency of the dal by adding extra water. Set it aside.

7. 7

   Assemble: rest of the ingredients.

8. 8

   Add black peppercorns powder, red chili flakes and pour in lemon juice. Mix it well.

9. 9

   In a pan heat ghee/butter and add cumin seeds. As it starts to crackle take it off the flame.

10. 10

    Pour this tempering over hot dal puree.

11. 11

    Mix and adjust seasonings as per taste and allow it to simmer for 3-4 minutes on low flame, stirring continuously.

12. 12

    Feel free to add cream on top, sprinkle cilantro leaves and some crushed roasted cumin seeds.

13. 13

    Serve hot with the choice of bread.