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Untitled Document
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Spicy Tomato-Dal Soup
Spicy Tomato-Dal Soup
Ingredients
3 firm ripe tomatoes
1 stalk curry leaves
1 sprig mint leaves, finely chopped
1 tsp. coriander finely chopped
4 cups dal, lentil
or vegetable stock (or water)
1 bay leaf
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
2-3 pinches asafoetida powder
2-3 pinches turmeric powder
2-3 pinches turmeric powder
1 tsp. sugar
salt to taste
1 tbsp. oil
roast and grind to a powder:
5-6 peppercorns
1/2 tsp cumin seeds
2 dry red chillies
Method
Halve tomatoes, scoop out most of seeds and inner soft pulp. Collect
in cup, keep
aside.
Boil remaining tomatoes in 1 cup water till soft.Peel off skin of
boiled tomatoes,
discard.
Grind rest to a smooth puree. Add saved tomato seeds and pulp, keep
aside.
Heat oil in a deep vessel. Add bayleaf, seeds, chillies, curry leaves,
asafoetida, allow to
splutter.
Add tomato puree, all other ingredients, ground powder, bring to
a boil. Simmer for 2
minutes, add stock, stir and bring back to a boil.
Simmer for 4-5 minutes. This soup should not be very thin, it should
have dal
consistency. Serve hot with steamed rice, and papadums.
More Kerala Indian Tomato Recipes
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