Red Lentil Soup

Heat a small non-stick pan and when hot, add the mint leaves and dry roast on a slow flame for 3 minutes. Keep aside

Combine the masoor dal, onions, carrot, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles

Allow the steam to escape before opening the lid

Cool slightly and blend in a mixer till smooth

Transfer the mixture into a deep non-stick pan, add the roasted mint leaves, salt, 1 cup of water and mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally

Serve hot