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!