This is a simple and fast soup that is perfect for when you want something light, but still satisfying. Although it’s super creamy, the soup doesn’t include any cream at all: you get all that texture from the pureed lentils. The tempered spices poured on top add an extra dimension of flavor, but you can skip that step if you like. I like to add a dollop of raita or plain yogurt on top for extra creaminess.
2cupsdried masoor, brown or green flat lentilsrinsed (see notes)
1tbspfreshly squeezed lime juice
1dried red chile pepperbroken into pieces
1tspyellow mustard seeds
Using the Sauté function on High, heat 3 teaspoons oil in the inner pot for about 1 minute, until shimmering. Add the onion, ginger, garlic, curry powder, 10 curry leaves and salt; cook for about 1 minute, until fragrant.
Stir in the lentils and water. Secure the lid and cook on high pressure for 10 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Let the soup cool slightly.
Working in batches, transfer half of the soup to a blender and blend on high speed until smooth (you can also use an immersion blender to purée the soup.) Return the pureed soup to the pot, stir in the lime juice, and season with additional salt if needed. Swirl in the yogurt (if using).
Heat the remaining oil in a small skillet over medium heat for about 1 minute. Add the remaining 5 curry leaves, red chile pieces and yellow mustard seeds; cook for about 1 minute, until fragrant and the seeds begin to pop. Pour the tempered mixture over the soup and serve.
If you have precooked lentils on hand, reduce the pressure cooking time to 4 minutes.