Sweet, Sour, and Spicy Indian Soup

Ingredients:
1 & 1/2 cups toor daal, (washed and soaked for at least 20 minutes)
4 & 1/2 cups water, for pressure cooking
1/4 cup raw peanuts
1/8 tsp fenugreek seeds
Salt, to taste
1/4 tsp turmeric powder
4 cups water, for thinning daal or to desired consistency
1/2 tsp or to taste red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
3 to 4 kokum
2 or to taste green chilies, finely chopped
1 medium tomato, diced
3 tbsp or to taste jaggery
1 tsp dry mango powder (Amchur)
2 tsp ginger, grated
1 tbsp or to taste lemon/lime Juice
5 sprigs cilantro (coriander), finely chopped for garnishing

For the seasoning:
2 tsp oil
2 tsp ghee (Clarified Butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
Pinch of asofoetida (hing)
1 whole dried red chili
4 whole cloves
1 inch pieces of cinnamon stick
1 sprig curry leaves

Directions:
1. Drain soaked Toor Daal and add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.

2. Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down. Open pressure cooker and switch stove back on to medium heat.

3. Add Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Kokum, Green Chilies, Tomato, Ginger and Jaggery.

4. Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency. Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).

5. For the seasoning, heat Oil/Ghee in a small skillet. Add Mustard Seeds and allow them to pop. Add Cumin seeds and allow them to sizzle for a few seconds.

6. Add Fenugreek Seeds, Whole Cloves, Cinnamon Stick, Asofoetida (Hing), Whole Dried Red Chili, and Curry Leaves. Mix briefly and add seasoning to the boiling daal. Add Lemon/Lime juice and/or Dry mango powder to desired tartness. Adjust sweetness (jaggery), salt or any other spices as needed.

7. Garnish with Cilantro (coriander leaves) and serve hot with plain white rice or roti.

Tip: To add another level of sweetness and flavor, try adding dried dates (kharek) while boiling the daal.