Wash and soak lentils in water for about 10 minutes, drain off the water
Heat ghee/oil in a pressure cooker, add cumin seeds, crushed pepper corns
Add the chopped onion, garlic and ginger, saute for some time
Add the grated carrots and beet, saute.
Add the turmeric powder, chili powder, salt and a cup full of water
Cook for a whistle and 5-7 minutes on low flame
When the cooker has cooled, open and transfer cooled contents to a mixer, blend well
You may strain the blended puree if you desire, transfer to a deep pan
Simmer for 5 minutes adding the milk
Add the butter if you are using, taste and adjust the seasoning
Serve in soup bowls garnished with chopped coriander leaves and a dash of lemon.