Ingredients
Pumpkin 1/8th of a pumpkin in cubes
Tomato 4 large No
chopped Bayleaf 2-3 No
Green chilies 2 (Broken in halves)
Moong Dal 2 TBsp
Black pepper 1tsp
Onion 1 small (Chopped in big size)
Ginger ½ inch (Cut)
Garlic 6-8 Nos (In Halves)
Black cardamom 1 No
Oil 1Tbsp
Water 1 ½ cups
Coconut Milk 1 cup
Coriander leaves for garnish
Method:
1. Heat oil in a pressure cooker. Add bay leaves, black cardamom, green chilies, black pepper, garlic, ginger, onion, moong dal, and tomato, pumpkin and salt in it.
2. Stir it well. Then add 1-½ cups of water in the cooker and close the lid.
3. Let it cook and wait for 3-4 whistles or approximately 10 minutes.
4. Take the lid off, take it out in a bowl and let it cool for sometime.
5. Grind it in a mixer and take it out in a bowl. Strain it with a strainer.
6. Heat a pan and add the soup in it
7. Add coconut milk in the pan and get a thick soup consistency. 8. Serve it in bowls and garnish with fresh coriander leaves.