This deliciously tangy, mildly spiced South Indian lentil soup is a good source of protein and low in calories! Enjoy by itself as a snack, or with steamed brown rice and organic ghee.
Soak toor dal for about an hour before you start cooking.
To prep cucumber, peel the skin and discard seeds and cut it into small cubes.
Set toor dal, cucumber in IP and cook on high pressure for 10 minutes.
Add salt, turmeric, tamarind paste and chili powder to the cooked lentils and mix well.
Dry out the IP pan, set it on 'saute' mode and add oil. Once it is hot, add seasoning ingredients (curry leaves, urad dal, cumin and mustard seeds, dry chili pepper, green chili pepper, fenugreek powder, hing).
Once the ingredients start to crackle, add pressure cooked dal, cucumber and mix well.
Transfer to bowl and serve hot.
Notes
Great as a soup or with steamed brown rice and organic ghee.*Use organic ingredients wherever possible