1 tsp. whole garam masala (cinnamon, cardamoms & cloves)
1/2 tsp. salt or to taste
1/4 tsp. turmeric powder
1 tsp. roasted coriander powder
1/2 tsp. garam masala powder
1/2 tsp. red chili powder or to taste
3 cups water / vegetable stock
1/2 tsp. chili flakes
1 tsp. lime juice
Directions
Pressure cook the tomatoes in 1 cup water for 2 whistles. Blend when cool and strain. Keep aside. Heat oil in a pan and saute the whole garam masala and bay leaf.
Add the onion, ginger and garlic and fry till translucent. Add the roasted moong dal, coriander leaves, all the powdered masalas and 2 cups water / stock. Pressure cook for 3-4 whistles.
When cool, discard the bay leaf and the whole garam masalas. Blend in a mixie and add the tomato puree to it.
Adjust the stock according to the consistency desired. Just before serving, heat through and add the lime juice. Serve, garnished with coriander leaves and chili flakes.
