Hare Moong Dal Soup

Rinse the Hare Moong Dal thoroughly under running water, then soak it in 500 grams of Water for at least 4 hours, or preferably overnight.

Drain the soaked Hare Moong Dal and transfer it to a pressure cooker. Add the remaining 500 grams of Water, Salt, and Turmeric powder.

Close the pressure cooker and cook for 4-5 whistles on medium heat, or until the Hare Moong Dal is tender and well-cooked. Allow the pressure to release naturally.