Heat oil in a pressure cooker, add black peppercorns, onion and garlic and saute it on medium flame for 2 minutes.

Then add carrots and tomatoes into it, mix it well and cook it on medium flame for 2-3 minutes.

Then add the soaked and drained split yellow moong dal to it, saute it and then add salt and 4 cups of water into it and then cook it for 2 whistles. Keep it aside to cool and then blend it in a mixer grinder jar to a fine puree.

Heat a pan, transfer the puree into it, add 2 cups of water, black pepper and salt if required, mix it well and give it a boil and then switch off the flame.

Serve it hot by garnishing it with some grated carrot and mint leaves.