Tomato Dal Soup

Tomato Dal Soup
Photo by Alan Richardson

Ingredients

  • 1 ½ teaspoons black mustard seeds
  • 5 tablespoons split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
  • fresh cilantro sprigs
  • ¾ teaspoon turmeric
  • 2 tablespoons fresh ginger
  • 1 teaspoon tamarind concentrate
  • 1 ½ tablespoons ghee
  • + 7 more ingredients
    • ½ teaspoon asafetida powder
    • ½ teaspoon ground cumin
    • 3 fresh hot green chiles such as serrano or Thai
    • 4 cups water
    • 1 ½ pounds plum tomatoes
    • 1 fresh hot red chile such as serrano or Thai
    • 1 teaspoon ground coriander

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 1/2 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 ...

View full recipe at Epicurious

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