• Soak the green gram lentils / moong dal for about 8 hours or overnight.
• In a deep bowl or saucepan, add green moong lentils and 4 cups of water. Cover the pan/bowl and let the moong lentils soak for 8 hours or overnight.
• Moong lentils double in size when soaked hence use a big pan or bowl to soak the lentils.
• Once soaked, drain the water and rinse the lentil under running tap water.
• Pressure cook the moong dal using 3 cups water for 4-5 whistles. Allow the steam to escape naturally before opening the cooker lid.
• Cool this dal to lukewarm or room temperature. Add the cooked moong lentil in the blender along with the water in which it was cooked and blend to a very fine paste.
• Transfer this blended lentil paste into a saucepan. Add water as per the soup consistency you require.
• Add one teaspoon of black pepper powder along with salt and hing (asafoetida). Mix well.
• Keep on stirring the soup as it tends to stick to the bottom of the pan. Using laded try and remove white foam that comes on top.

Tempering

• In a tadka pan heat half teaspoon of oil. Add 1 teaspoon of cumin seeds and let them sizzle till golden brown.
• Pour this tempering over the soup and mix. Cook on a medium flame for 5 minutes stirring occasionally.
• Green moong dal soup/lentil soup is ready to serve.
• Garnish moong dal soup / lentil soup with finely chopped coriander and squeeze lemon juice while serving.