Take yellow moong dal in a bowl. Rinse well.
Add 1/2 cup water, turmeric powder, red chili powder or black pepper powder, whichever you are using.
Add plantain match sticks, shallots and salt.
Place the bowl in a pressure cooker and cook for 3 to 4 whistles. You can also cook this directly in the pressure cooker.
Meanwhile, take chickpea flour in a bowl, add 1/3 cup water and mix well with a spoon.
There should be no lumps and consistency should be runny and free flowing. Set aside.
Once the pressure releases, whisk the contents vigorously.
The dal, onions would get mashed completely leaving out just a few bits and pieces of plantain here and there.
Transfer to a saucepan. If the soup seems very thick, add a little water to adjust the consistency and likewise check and adjust the salt also.
Bring it to a boil over medium flame.
Add the chickpea flour solution and mix well.
Once the soup begins to thicken considerably, add coriander leaves, fried onions and fried garlic to taste.
Stir well, cook for 2 mins and switch off stove.
Add lemon juice if you are using and give it a stir.
Atho plantain pith soup is ready.
Add few tbsp of soup on top of Atho, give it a mix before eating.
Keep repeating for every few mouthfuls.