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Wash the dal throughly.
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Put the toor daal, 3 cups water in a pressure cooker. Allow to come to boil and the froth to form. Skim the froth off and then add salt to taste. I usually pressure cook it for 4 minutes after the pressure cooker has reached it steam point. You can follow the instructions of your pressure cooker manufacturer.
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After 4 minutes, switch off the heat and let it rest till the steam is released.
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Open the lid up and put the pressure cooker back on the heat and add two cups of water.
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Using a stirrer/masher, vigorously stir/mash the daal so that it turns into a consistent soup without any grainy bits of dal.
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Add finely chopped ginger, dry red chili, turmeric, chili powder, whole black pepper, cloves, peanuts, curry leaves, kokum, salt
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Let it boil at medium heat for about 7 to 10 minutes