Plain Dal Soup with Coriander & Paneer Bhurji

Ingredients

• 1/2 cup (100 g) yellow moong dal, rinsed
• 2.5 cups (600 ml) water
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp ghee or oil
• 150 g paneer, crumbled
• 1 small onion (60 g), finely chopped
• 1 small tomato (70 g), chopped
• 1 green chilli, slit (optional)
• 2 tbsp fresh coriander leaves, chopped

Preparation

1. Pressure-cook or simmer rinsed moong dal with water, turmeric and a pinch of salt until soft and soupy; mash lightly.
2. Temper cumin seeds in ghee or oil; pour over the dal and simmer 2 minutes for plain dal soup.
3. In a pan, sauté onion until soft, add tomato and green chilli; cook until mushy.
4. Add crumbled paneer, salt and a pinch of turmeric; scramble gently 3–4 minutes for bhurji.
5. Ladle hot dal soup into a bowl, garnish generously with chopped coriander.
6. Serve immediately with the paneer bhurji on the side or lightly mixed.