Lentil Soup with Cilantro Chutney

This is one of the easiest of Indian dishes that is highly packed with proteins any growing kid need. Typically, if we take dal curry along with rice or roti, we won't be having that much of dal in-take. That might be sufficient for grown-ups, but kids of growing age may need some more proteins, especially so if you are a vegetarian. A weekly dose of this soup would cover any gaps of  protein in-take, and to top it, kids would simply love this.
Ingredients:
For the soup:
 Ghee  or vegetable oil - 1 tsp
 Coriander powder - 1 tsp
 Cumin powder - 1/4 tsp
 Pepper powder - to taste
 Vegetable stock - 4 1/2 cups
 Yellow lentils (moong dal) - 1 1/2 cups
For the chutney:
 Cilantro - 1 cup
 Lime juice - 1 tbs
 Vegetable oil - 2 tsp
 Fresh, grated ginger - 2 tsp
 Green chilli - 2 nos

Method:
Wash the lentils well. Heat oil/ghee in a pressure cooker, add coriander, cumin and pepper powders and saute it for a minute. Now add the vegetable stock and the lentils. Put the lid on and when the steam starts to come, put on the weight, turn down the heat to low and pressure cook for 8 minutes. (if you are not using a pressure cooker, cook for 40-50 minutes, till the lentils are tender)
Open the lid and stir in 1 tsp of salt (or to taste). Make a paste out of all the ingredients for chutney. Serve the soup topped with chutney. If you don't mind the calories, you can splutter a tsp of cumin seeds in a teaspoon of heated ghee in a separate pan and add to this before serving for that extra flavor.