LENTIL SOUP- RECIPE:
1/4 cup masoor dal; 1/8 cup tuvar dal; ¼ cup moong dal; 1 tbsp oil; 1 bay leaf; 1 onion chopped; 2 garlic cloves, chopped; 2 celery sticks, chopped; 1 carrot chopped; 1 red pepper;, chopped; 4 cups vegetable stock; salt, pepper to taste; 4 cups vegetables stock; ; salt, pepper to taste; 1.4 cup parsley, chopped; wedges of lime and fried garlic to serve.
Wash and soak the dals for about half an hour. Pressure cook along with vegetables stock and salt for five minutes on low flame after the first whistle. Once the pressure releases, mash with the help of a ladle. In oil, sauté the bay leaf, garlic, onion, celery, carrot and red pepper for 3-4 minutes. Now add chopped parsley leaves and serve piping hot with a wedge of lime. Take the extra effort to make a good vegetable or chicken stock, instead of using just water. If you do not have the time and resources to make a good stock at home, pick up stock cubes from the supermarket, but ensure that they do not contain added MSG.