Red lentil Soup, with a touch of the Konkan

Started out making a conventional red lentil soup, but got creative and ended up making something quite different. Tasted almost Thai, though the mix of ingredients could as well be from the Konkan coast. It tasted so good as a soup, I put a bit aside to have with roti at night, and one of these days, am serving it as a regular dal.

Pressure cook -
1 measure dhuli masoor dal
1 onion chopped
1/2 inch ginger grated
2-4 pieces of kokum

Fry/ dry roast 2 tbsp grated coconut, and 1 red chilli and temper the dal with it.

Add salt to taste and blend till it attains a smooth consistency.