Warm and soothing drink during a cold winter evening.
- Pressure cook the green gram to a soft consistency. Alternatively, soak the gram in warm water for half an hour, strain and boil in 1 cup water in an open pan until soft. The gram need not be mashed or churned.
- Add chillies, crushed dry ginger, turmeric powder, salt and 2 cups water and allow to simmer for 5-7 minutes. Strain and set aside.
- In a wok ,heat ghee for tempering and pop the mustard seeds. Reduce flame and add the cumin, asafoetida and curry leaves. Pour this tempering into the simmering soup. Switch off flame and flavour with lemon juice and coriander leaves.