Ingredients

• 1/2 cup yellow moong dal (lentils), soaked for 30 minutes
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 small carrot, diced
• 1/4 cup green beans, chopped
• 1/4 cup peas (optional)
• 1 tbsp tamarind paste (or lemon juice as a substitute)
• 2 cups water or vegetable broth
• 2 green chilies, slit (optional)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/4 tsp garam masala
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

Prepare the Base

1. Heat oil or ghee in a pot over medium heat.
2. Add the bay leaf, cloves, and cinnamon stick. Sauté for 30 seconds until aromatic.
3. Add the chopped onions and sauté until golden brown.

Add Vegetables and Spices

1. Stir in the carrots, green beans, and peas. Sauté for 2-3 minutes.
2. Add the chopped tomatoes and cook until they soften.
3. Sprinkle in turmeric powder, cumin powder, coriander powder, black pepper powder, and salt. Mix well and cook for 2 minutes.

Cook the Lentils

1. Add the soaked moong dal to the pot and stir to combine.
2. Pour in the water or vegetable broth. Bring the mixture to a boil.
3. Reduce the heat and let the soup simmer for 20-25 minutes, or until the lentils and vegetables are tender.

Finish the Soup

1. Stir in tamarind paste or lemon juice for tanginess. Simmer for 5 minutes.
2. Sprinkle garam masala for a warm, aromatic finish.

Garnish and Serve

1. Garnish with fresh coriander leaves for added flavor and color.
2. Serve hot with naan, roti, or as a light standalone meal.

Serving Suggestions:

• Pair the soup with plain rice or jeera rice for a heartier meal.
• Enjoy it as a starter before a traditional Indian spread.
• Serve alongside a crisp green salad for a balanced, nutritious dinner.