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
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, curryleaves, 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.
Making time: 25 minutes
Makes: 4 servings
Shelflife: 1 day
Tomatoes Dishes Index
