Add the soup base ingredients - moong dal, carrots, tomatoes, onion, garlic - to a pressure cooker with enough water to submerge the ingredients

Pressure cook for 3-4 whistles or 15 minutes (Alternatively, cook them in a covered pot until the dal is soft and the vegetables turn mushy)

Open and let this mixture cool while you chop up the vegetables needed to add on to the soup

Once cool, blend the moong dal mixture to an almost smooth paste

Heat butter in a pan and add the chopped vegetables except spinach - mushroom, carrot, celery - and saute until they turn soft

Add the pureed moong dal mixture

Top up with 3-4 cups water or as much as you'd like to bring to to the right consistency

Bring to the boil and add salt and sugar

Finally add the spinach leaves and boil again for a minute or two

Add cracked pepper and lemon juice, mix well, and serve hot