100 grams lentil (masoor dal)      1/4 kilo tomatoes

Pepper      salt

8 cup water      1-cup milk 1 tsp. butter

8 stalks celery      1 lemon juice

1 tsp. corn flour

PREPARATION:

Soak lentil in 4 cups water for 4 hours. Remove from water. Pressure cook the lentil, tomatoes and celery for two whistles. Slow down the gas for 10 minutes. Close the gas. Strain the soup through a fine shift.

Heat butter on a slow heat. Saut� the. Add corn flour mixed with milk and stir. Add lentil soup. Give two boils.

Remove from the gas and add salt, pepper and lemon juice. Serve warm.