1 large onion, peeled and finely chopped

200g yellow mung dal, rinsed in cold water

1 tsp bouillon stock powder

1 tbsp aubergine pickle / lime pickle



Use a soup maker or just a normal pan!

Gently fry the chopped onion in a little oil until soft.

Tip in the rinsed dal and add 1 litre of boiling water.

Add the bouillon and stir well.

Simmer for 15-20 mins until the dal is soft.

Blend until smooth.

Serve and stir in a spoonful of whichever spicy chutney you have to hand.


Alternatively you can stir in some fresh green chilli and chopped tomatoes but if you are stuck with bare cupboards like I was then this recipe is just fine!