Ingredients:

• 1/4 cup moong dal
• 1/2 cup onion (chopped)
• 1 cup mixed vegetables (cauliflower, broccoli, carrot,
• Peas, finely chopped)
• 2 cups water (around 400 ml)
• 1/4 tsp turmeric powder
• 1 tsp ginger garlic paste
• 1/2 tsp cumin seeds (jeera powder)
• A pinch of asafoetida (hing)
• 1 green chili (finely chopped)
• 1/2 tsp red chili powder
• Salt (to taste)
• 1/2 tsp kitchen king masala
• 1/4 cup coriander leaves (chopped)
• 2 tsp natural lemon juice
• 2 tsp olive oil

Instructions:

Prepare the Dal: Wash and soak the moong dal for about 15 minutes. Drain the water from the soaked dal.

Cook in the Cooker: Heat 2 tsp olive oil in a pressure cooker. Add cumin seeds and let them splutter. Add a pinch of asafoetida, chopped onions, ginger garlic paste, and finely chopped green chili. Sauté until onions are translucent. Add the soaked moong dal, turmeric powder, red chili powder, kitchen king masala, and salt. Stir well. Add 2 cups of water and mix everything.

Pressure Cook: Close the lid of the pressure cooker and cook for 3-4 whistles until the dal is cooked.

Blend the Dal: Allow the cooker to cool down, then open the lid. Use an immersion blender to blend the dal mixture until smooth and creamy.

Add Vegetables and Simmer: Add the finely chopped mixed vegetables (cauliflower, broccoli, carrot, peas) to the blended mixture. Bring the mixture to a boil and let it simmer for 10-15 minutes until the vegetables are tender but not mushy.

Finish and Serve: Add chopped coriander leaves and natural lemon juice. Stir well. Serve hot, garnished with additional coriander leaves if desired.

Serving Size: Serves 2-3

Enjoy your healthy and flavorful Vegetable Lentil Soup!