This dish was made for 4
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Heat 1 tbsp ghee in a pressure cooker on medium flame. Add cumin seeds and let them sizzle.
Add onions, garlic, ginger and green chilli and saute for 2 minutes. Add the soaked dal, spinach, tomatoes, coriander powder and turmeric powder to the cooker. Add 5 cups of water and pressure cook for 2 whistles and then another 10 minutes on low flame.
Once the pressure releases, open the cooker and blend the soup until smooth.
Heat 1 tbsp ghee on low flame, turn off the heat and add red chilli powder and pour the tempering to the shorba. Add MAGGI Masala-ae-Magic and adjust salt to taste if needed and serve hot.
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