Tomato Dal Soup Recipe

Grab a yumilicious bite of Tomato Dal Soup and mesmerize yourself in the world of taste. You can enjoy Tomato Dal Soup at home and get the essential information required to prepare the recipe at home with ease. Enjoy this amazing recipe with your family.

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Time

0:25 - 0:15

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4227

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Submited by

Hina from Lahore

Ingredients

5 tbsp. of Yellow Lentils (Toor Dal) (picked-over split skinned pigeon lentils)
1 pound of Plum Tomatoes (seeded and chopped)
3 Green Chillies (Hari Mirch) (halved lengthwise)
1 Whole Red Chilli (Lal Mirch) (halved lengthwise)
2 tbsp. of Ginger (Adrak) (peeled and finely chopped)
1 tsp. of Tamarind (Imli)
A few sprigs of Fresh Coriander/Cilantro Leaves (Hara Dhania)
1 ½ tsp. of Black Mustard Seeds
1 tsp. Coriander Powder (Pisa Dhania)
½ tsp. of Cumin Powder (Pisa Zeera)
¾ tsp. of Turmeric Powder (Pisi Haldi)
½ tsp. of Asafoetida Powder (Heeng Powder)
Salt (to taste)
4 cups of Plain Water
1 ½ tbsp. of Clarified Butter or Cooking Oil

Method

Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 ½ cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1‚ cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.
Note: Yield: 6 Servings, Makes: 5 cups

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