Heat oil in a pressure-cooker, add black peppercorns, onions and garlic and saute it on medium flame for 1-2 minutes.
Add the carrots and tomatoes, mix well and cook on medium flame for 2-3 min.
Add the split yellow moong dal and 4 cups of water and cook all for 2 whistle. Keep aside to cool slightly and blend in a mixer to a smooth puree.
Transfer the puree into a pan, add 2 cup of water, salt and pepper into it, mix it well and bring it to a boil and switch off the flame.
Serve it hot by garnishing with some grated carrot and mint leaves.
