To season
Bay leaf-a small piece
Fennel seeds-1 teaspoon
Pepper corns-1 teaspoon
Cinnamon-2 small pieces
Cardamom-2
Clove-2
Curry leaf-little
Ghee-1 teaspoon
Procedure
Cut the onions and tomatoes into small pieces. Split the chilies. If you use a small pressure cooker for making the soup it is just a 5 minutes work in the kitchen. Keep the cooker in the stove. Season the soup in a teaspoon of ghee with the items given in ‘to season’. The little ghee used will give a wonderful flavor for the soup. I am always calorie conscious and rarely use ghee. But for the soup, I always prefer ghee. After seasoning, add the onions, chilies and tomatoes item by item and sauté nicely. After 5 minutes add the dhal and mix nicely. Now pour 2 cups of water into the cooker. Add a pinch of turmeric powder and the salt required. Close the cooker and put the weight. Now reduce the flame to very low and switch off the stove after 10 minutes. When the pressure is gone open the cooker and smash the tomato and onion pieces nicely with a ladle. Now add enough water (to the consistency in which you want the soup).At least 3 cups of water can be added. Check for the salt and boil the soup for 5 more minutes without closing the cooker. If the children at home do not want to have the tomato pieces in the soup, Pour the soup into a strainer and squeeze off the tomato and onion pieces. To the clear soup obtained add chopped coriander leaves and serve.