This South Indian Soup is deliciously light soup, which helps digestion. In South India it is taken as a soup or even mixed with hot cooked rice and ghee.
Blend well the tomatoes, green chilli and ginger with one cup of water and set aside.
Pressure cook (3 whistles) the Toor dal with 1 cup water until it is soft and tender. Mash well and set aside.
Boil the third cup of water in a heavy-bottomed sauce pan with salt and turmeric powder. When it boils add cooked dal and the blended puree. Allow it to slowly boil over simmered heat.
Place a small pan over moderate heat, add the ghee, mustard seeds and cumin seeds, when it splutters and changes colour, add curry leaves and pour it over the boiling soup. Turn off the heat.
Add the lemon juice and mix well.
Garnish with chopped coriander.