Lentil soup (Masoor Daal/ Brown-skinned lentils which are red inside)

Masoor Daal (Brown-skinned lentils which are red inside):
Ingredients:Masoor daal 1 cup,
Onion 1 big - 1/2 chopped & 1/2 diced
Tomato 2 medium size chopped
Ginger 1 inch
Garlic 1-2 cloves
Bay leaf 1-2
Green Chilli 2-3 / as per taste
Black Jeera/ Nigella 1 Teaspoon
Salt to taste
Mustard oil 1-2 Tablespoon
Turmeric Water 2 cups

Preparation:
- Wash the lentils well.
- In a pressure cooker, take 2 cups water and salt to taste and cook the Lentils.
- Heat 2 tblspn oil in a non-stick pan.
- Add the Kala jeera, bay leaf and green chilli.
- As the flavor of the spices starts coming add the onion.
- When the onion turns translucent, add the tomatoes, ginger-garlic paste, turmeric, salt to taste.
- When the raw smell of tomatoes disappear, pour this mixture into the lentils.
- Bring this to boil.
- Incase you want to cook it further, place it on the stove without covering the lid.  

Note: 
A healthy option is my all time favorite vegetable. Add a carrot, beans, peas, potatoes while boiling the lentils.
The consistency of any lentil preparation depends on your taste. If you wish to have it like soup you could add more water.
Try not to over-cook the lentils.
You should be able to feel it in your mouth when eating and it should melt in your mouth.
You can choose to garnish this with finely chopped coriander leaves / parsley.
Optionally, you could add curry leaves along with the onion.