In a pressure cooker / Instant Pot / Soup pan, add oil. Saute bay leaf, ginger and garlic till nice aroma wafts out, add minced onion. Saute till they are light pink and turn translucent.

Soak the Moong dal for 5 mins while the onions are prepped and sautéed.

Add half of the broccoli, walnuts, moong dal and saute for 1 more min

Add the salt at this stage and the veg stock,

If using Pressure cooker, Close the vessel and pressure cook for 2 whistles. Let the pressure come down on its own.

If using Instant Pot, Set to manual 8 mins - High Pressure and do a quick release.

Meanwhile blanch the remaining broccoli, drain and reserve.

Once the pressure releases, check for salt and add the crushed pepper.

Take out the bay leaf.

Puree the soup to the desired consistency with a hand blender or mixer grinder. Add a tbsp or two of water if you need a thinner soup.

Transfer back to IP / Cooker and saute for 2 mins (IP) or simmer for 2 mins (pressure cooker).

Adjust salt and spice at this stage.

Top with blanched broccoli and serve hot with croutons or any toasted bread or even as is.