1 cup brown lentils
1 tbsp oil
6-7 curry leaves
2 medium tomatoes, coarsely cubed
1 heaped tsp ginger-garlic paste
Quarter cup thym leaves
1 medium onion, sliced
Quarter cup fried onions
Quarter cup finely chopped coriander
- In a pressure cooker, heat the oil on medium-high fire.
- Add the curry leaves, tomatoes, sliced onion, thym, ginger-garlic paste, half cup of water and 1 tsp salt. Let cook for 5 minutes, crushing the tomatoes with a spoon nearing the end.
- Wash the lentils, add them in the pressure cooker along with 3 cups of water. Cover and reduce fire to low.
- Wait for 2-3 whistles, check the lentils if cooked by pressing some grains with a spoon. It should be soft enough to eat. If not, add some more water, cover and let whistle one-two more times.
- After testing, put back the pressure cooker on medium fire, add the fried onions and more water if you want the soup to be less thick. Taste the salt, add more if required.
- Switch off fire after 5 minutes, sprinkle the coriander and serve hot.
It can be made and kept cold in fridge for a week or may be more. I take out a cup to drink everyday ^_^