Mushrooms, pumpkin, carrot, and moong dal 

Ingredients:

• 1/2 cup moong dal

• 1/2 cup chopped mushrooms

• 1/2 cup chopped carrots

• 2/3 cup chopped pumpkin

• 1/2 cup chopped tomatoes

• 1 tsp grated ginger

• 1-2 tbsp ghee or butter

•  2 1/2  cups water

• 3/4 tsp salt

• 1/8 tsp turmeric (optional)

• 1 tsp garam masala

• Red chilli powder (to taste)

Instructions:

1. Rinse the moong dal and toor dal in water and soak for 30 minutes.

2. Heat 1-2 tbsp of ghee or butter in a pressure cooker on medium-high heat.

3. Add 1 tsp grated ginger and sauté for 30 seconds.

4. Add 1/2 cup chopped carrots, 2/3 cup chopped pumpkin, 1/2 cup chopped mushrooms and 1/2 cup chopped tomatoes to the pressure cooker.

5. Add 1/2 cup moong dal and 2 1/2 cups water to the pressure cooker.

6. Add 3/4 tsp salt, red chili powder to taste and 1/8 tsp turmeric (optional) to the pressure cooker.

7. Mix well and close the lid of the pressure cooker.

8. Cook on high heat for 15 minutes, then reduce the heat to low and cook for another 10 minutes.

9. Turn off the heat and let the pressure release naturally.

10. Once the pressure is released, open the lid of the pressure cooker and mix well.

11. Add garam masala to taste and mix well.

12. Serve hot with rice or roti.

Adapted from https://www.indianhealthyrecipes.com/moong-dal-soup-recipe-babies-toddlers/