Dal Shorba

Rinse Toor dal thoroughly under running Water until the Water runs clear. Soak the Toor dal in 300 grams of Water for 30 minutes.

Drain the soaked Toor dal and transfer it to a pressure cooker. Add 700 grams of Water and Turmeric powder. Cook for 3-4 whistles or until the Toor dal is very soft and mushy.

Allow the pressure to release naturally. Once cooled slightly, blend the cooked Toor dal using an immersion blender until completely smooth. Alternatively, transfer to a regular blender and blend.