Moong Dal Soup/Split Green Gram Soup

          The weather here has become a little colder or should I say, a lot pleasanter, it's this time of the year when you feel like having hot appetizers or soups. I prefer clear soups to creamy ones and I also like these filling soups made with some dal or beans. They are rich in protein and when had with a slice of bread make a complete meal. Today's moong dal (split green gram) soup is a very simple and refreshing one, flavored with some ginger, lemon and lots of coriander, perfect for those lazy days when you don't feel like cooking much..

Need to Have

• Moong Dal - 1 cup 
• Tomato - 1 medium
• Chopped Ginger - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Black Pepper Corns - 1 tablespoon
• Mustard Seeds - 1/2 teaspoon
• Chopped Coriander - 1/4 cup
• Lemon Juice - from 1/2 a lemon
• Turmeric Powder - 1/4 teaspoon
• Salt - to taste

Method
          Pressure cook the moong dal with the turmeric powder and the whole tomato for about 7 to 8 minutes. Coarsely pound the cumin seeds and pepper corns along with the ginger.

          Once you take the dal out of the pressure cooker, remove the split skin from the tomato and mash the dal and the tomato. Heat some oil, add the mustard seeds, once it starts spluttering, add the crushed cumin-pepper-ginger mixture and saute for a minute or two.

          Then add the mashed dal, salt and water (1 to 2 cups, depending on how thick you want the soup), bring it to a boil. Simmer for about 2 minutes and add the lemon juice, mix and garnish with the chopped coriander. Serve it warm with some salt, pepper and lemon wedges on the side.

Note
 Can cook the moong dal in a regular pot instead of the pressure cooker, it takes a little more time, to make it faster, soak the moong dal for 1/2 an hour before cooking.