Combine everything in the “For the Soup” section and pressure cook for 1 whistle (or cook in a pan till the lentils are cooked through and tender, about 40 - 45 minutes). Cool a little and process in a blender. Strain and return to a large pot. Temper just before you serve.
To temper (If the soup has cooled down please reheat before you start with tempering.) Heat ghee, add the spices and stir till aromas are released. Quickly pour tempering over the boiling soup, stir and cover. Only uncover at the table. Be sure to remove bay leaves from individual soup bowls when serving.
Serving suggestions –
Serve with chopped onions and lime wedges and butter on the side as a soup, or add fresh Pav, or a cachumber (a quickly done salad of whatever is handy) of onion, tomato and cucumber chopped fine. Serve with steamed rice to make this a quick wholesome supremely satisfying meal for the morning of the 1st of Jan when you do not feel like doing anything….
Serves 2 -3 as a main course and 4-5 as a soup
Contributor: Rushina Munshaw Ghildiyal
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