Lentil and Spinach Soup

Rinse 150 g of toor dal thoroughly and combine with 800 g of water and 3 g of turmeric powder in a pressure cooker.

Cook the dal under pressure for 15 minutes until soft, then mash lightly and set aside.

Heat 30 g of ghee in a pan and add 5 g of cumin seeds, 5 g of curry leaves, and 1 g of asafoetida until they sizzle.