For the Stock: 2 tbsp moong daal 1 onions chopped 2 medium tomatoes chopped Other Ingredients: 1 chopped onion 1 shredded carrot 1/2 teacup shredded cabbage 1/2 teacup chopped spinach 1 chopped tomato 1 tbsp tomato ketchup 1 tbsp butter Salt and pepper to taste Method: For the Stock Combine onions, tomatoes, moong dal, water in a sauce pan and bring it to boil. Cook until soft, leave to cool. In a blender, blend to a smooth paste. Method: Heat the butter and fry the chopped onion for 1 minute. Add carrot, cabbage, spinach and little water, and cook until soft. Add the stock, ketchup, chopped tomato salt and pepper and boil for 10 minutes. Serve hot.