Gujarati toor dal (split pigeon peas soup)

Ingredients

• 1 Cup Tuver/Toor Dal (Yellow Split pigeon Peas)
• 1 Tomato, Chopped
• 1 Small Carrot, Peeled & Chopped
• 2 Green Chillies, Slit
• 1 Red Chillie, Slit
• 1" Ginger, Peeled & Grated
• 3 tablespoons Cilantro, Chopped
• 8-10 Peanuts, Raw
• 8-10 Broken Cashew
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Turmeric Powder
• Lemon Juice to taste
• 1 Can Water, to dilute
• Salt to taste
• Jaggery to taste

For Tempering:

• 3 teaspoons Ghee
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon methi seeds
• 2-3 cloves
• 1/2" Cinnamon stick
• 5-6 curry leaves
• 1/4 teaspoon pinch Asafoetida

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Preparation

• Pressure Cook Toor Dal & Carrot with turmeric & salt for atleast 4 whistles. Let it cool. Blend it well with a hand blender.
• Take a saucepan/pot, heat ghee, add mustard seeds, as it spluters, add methi seeds, cumin seeds, cloves, cinnamon, curry leaves & asafoetida.
• Add chopped tomato, red chilli powder, peanuts & cashew cook for a while.
• Now add blended toor dal, water, jaggery, some chopped cilantro, and lemon juice. Bring it to boil then simmer it for another 10-15 minutes.
  
• Remove from flame, add the rest of cilantro and lemon juice if needed.

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