Rinse, drain and pressure cook the dal with 1 ½ cup water. Mash using a ladle or an immersion blender. Set aside.

In a thick bottom pan heat the oil. Once the oil is hot, add cumin seeds and dried red chili.

Once the cumin seeds pop, add diced onions and ginger. Mix and let the onions soften.

Add garam masala, salt, turmeric powder and red chili powder. Mix well.

Add 3 cups water and bring to a boil.

Tip in the chopped potatoes and boil the soup for 5-6 minutes. The potatoes will cook halfway by then.

Add the dal and mix well. Bring it to a boil.

Then add the sprouts and mix.

Next add the cabbage and carrots and mix well. Bring the soup to a boil.

Add tamarind paste and mix. Turn down the flame.

Serve topped with samosa, shredded vegetables, lime slice and jalapeños.