Rinse the lentils well at least thrice. Drain the water and set aside.

Add 1 tsp to tbsp ghee or butter to the pot and melt it on a low heat. Saute ginger for 30 seconds without burning.

Next add all the chopped veggies and saute for 3 mins.

Transfer the rinsed lentils. Add salt and turmeric. Pour water and deglaze the pot.

Pressure cook for 3 to 4 whistles on a medium heat. If using a regular sauce pot, let it cook on a medium heat and add more hot water accordingly as the lentils cook.

When the pressure drops in the cooker, check the lentils, they should be soft cooked.

You have 3 options at this stage. 1. Simply mash the lentils & Veggies using a masher. 2. Cool and blend in a grinder/ blender. 3. Use a immersion blender and blend. You can blend the soup to a smooth or coarse texture to suit your liking.

This step is optional but it sure adds aroma to the dal soup. Add 1 tsp ghee or butter to the pot and melt it. Add garlic and saute until a nice aroma comes out for 30 seconds.

Add red chilli flakes, cumin and black pepper. Sit in the blended soup. Pour another half cup water and mix well.

Bring the dal soup to a gentle simmer. Turn off and set aside.

When the dal soup cools down a bit add lemon juice and mix well. Taste test and adjust the seasoning as required.

Garnish with more red chilli flakes, coriander leaves and black pepper. Serve Indian dal soup hot with crusty bread or quinoa, millets or paratha.