Take 1 cup of Toor dal (split pigeon peas) in a bowl. Wash them nicely and soak them in water for 2 hours. When done, strain the water.

Now, put the soaked Toor dal in a pan. Pour 2 cups of water in it. Then add salt to taste and 1 tsp of turmeric powder to it. Mix them all very nicely.

Cover the pan and let it cook for about 6 to 7 minutes on a high flame. Remove the cover when done.

Whisk it a bit so that the dal becomes softer and mushier. Keep it aside in a bowl. Do not strain the water.

To make the tempering for the dal, heat 2 tbsp of ghee (clarified butter) in a separate pan on a medium flame. When the ghee melts, put ½ tsp of mustard seeds. Let them crackle. When they stop crackling, add 12 pieces of curry leaves to it. Stir continuously and fry them for about 20 seconds. Now, add a pinch of asafetida (hing) to it and cook for 5 seconds. Keep it aside when done.

Now, in another pan, take ½ cup of tomato soup powder, add 3 cups of water and cook it for 2 to 3 minutes on a medium flame. Stir it continuously until the tomato soup becomes thick, as shown in the image below.

At this stage, add the cooked dal to the tomato soup. Mix nicely.

Now, add 1 tsp of green chili (finely chopped), 1 tsp of red chili powder, ¼ tsp of garam masala powder, and salt to taste to it. Mix everything very nicely.

Now, add the tempering to the dal and mix nicely. Then, add 2 tbsp of chopped coriander leaves and mix well.

Your tasty and healthy Toor dal soup is now ready to enjoy. Transfer it to a serving bowl.

Finally, garnish your homemade Toor dal soup with a bit of fresh cream and a small stem of coriander leaves. Serve it hot.