Masoor Dal Soup

Wash the Masoor Dal thoroughly under running water until the water runs clear. Soak the Masoor Dal in 500g of fresh water for 15 minutes.

Drain the soaked Masoor Dal and transfer it to a pressure cooker. Add 1000g of Water, 2g of Turmeric powder, and 4g of Salt. Pressure cook for 3-4 whistles or until the Masoor Dal is soft and mushy. Mash the cooked Masoor Dal lightly with the back of a spoon or a whisk.

Heat Ghee in a separate pan for the tadka (tempering). Add Cumin seeds and allow them to splutter.