Serves: 4
Total Calories: 147

1/2 cup dried lentils (masoor dal), sorted and washed in 3 to 4 changes of water
1/4 cup pearl barley
1 tablespoon vegetable oil
1 tablespoon melted ghee
2 bay leaves
1 teaspoon cumin seeds
1/8 teaspoon ground asafoetida
1 cup finely chopped onion
1 tablespoon peeled minced fresh ginger
2 teaspoons minced garlic
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
3 cups finely chopped fresh or frozen mixed vegetables, such as bell peppers, green beans, carrots, celery, peas, corn and others
4 to 5 cups water
1 (15-ounce) can tomato sauce
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons fresh lime juice
1 teaspoon dried fenugreek leaves
1/2 teaspoon Garam Masala

1. Soak the lentils and barley in a medium bowl of water to cover until they absorb some water and soften slightly, about 1 hour. Then pour through a fine-mesh strainer over another bowl, saving the water to use as part of the soup.

2. Heat the oil and ghee in a pressure cooker over medium-high heat and add the bay leaves and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the asafoetida and onions and cook, stirring, until the onions are golden, about 5 minutes. Mix in the ginger, garlic, and green chili peppers and stir momentarily, then add the lentils and barley. Cook, stirring, over medium-high heat about 5 minutes. Add the vegetables and cook another 5 minutes.

3. Mix in the water, tomato sauce, salt, and black pepper. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid and check to see if the lentils are tender. If not, reseal the lid, bring back up to high pressure and cook another 30 seconds, or cover with another lid and cook until tender.

4. Carefully open the pressure cooker, add the lime juice and fenugreek leaves, and bring to a boil over high heat. Adjust seasonings and remove the bay leaves, if needed, then transfer to a serving bowl, mix in the garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 32

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant