1/2 cup green moong dal
2-3 cloves
2-3 peppercorns
1/2 cup chopped spinach leaves
1/2 chopped carrot
5 cloves garlic
1-inch ginger
2 tomatoes chopped
1/2 beetroot chopped (Optional)
2 small amla chopped
A handful each of chopped coriander and mint
1 red onion chopped
1 tsp turmeric
1 tsp pepper powder
1/2 tsp cinnamon powder
2 tbsp desi ghee
Heat your pressure cooker and a tsp of ghee. Now, add the red lentils and moong dal and mix well. Add the water, salt and pressure cook it for 3-4 whistles and allow the pressure cooker to cool naturally. Open the pressure cooker and blend everything to a smooth puree.
In a pot, add all the veggies including the gooseberries in 4-5 cups of water, stir and cover. Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are tender. Remove from fire, allow it to cool. Once the veggies cool, puree them.
Heat ghee in a large pan over medium-low heat. Once hot, add the peppercorns and cloves and allow to splutter. Now, add the chopped onion and ginger garlic paste. Once the raw aroma goes, add the vegetables puree and blended daal to it.
Add the seasonings, chopped mint and coriander. Add water to make it the consistency of a soup and allow it to simmer for 5 minutes. Serve hot with a sprinkle of black pepper and a dollop of homemade butter.
