Traditionally in indian cuisine an item like western soup is not present.  In Indian cuisine, dal is mixed with rice or eaten with any kind of rotis which are dipped into dal.

Method:

Easy and fast method. Either in instant pot or pressure cooker.  Sauté in oil ingredients as described below directly in instant pot/pressure cooker . Add soaked mung or not soaked mung in instant pot/ pressure cooker. If  used soaked mung cook on pressure level 1  and for not soaked mung cook on pressure level 10, in instant pot. Rest of the method as described below  
In the pressure cooker add 3 cups of water , washed but not soaked mung, salt and turmeric powder.  In case of soaked mung add 1 1/2 cup of water.

Close the pressure cooker, after it starts releasing the pressure cook for 10 minutes on medium heat.

Open the lid of pressure cooker only after it has completely cooled down.

In a deep pot heat oil, add cloves, cinnamon, cumin and onions. After onions are transparent add tomatoes cover and cook until tomatoes are well cooked.

Add cooked mung and 3 more cups of hot water mix and let it boil on low heat for 15 minutes or more.

Consistency of dal should be like thick soup. If required add some more water.

Before serving heat dal add garlic, coriander leaves and green hot pepper.