Logo
Allow cookies

Tomato Dal Soup

Ingredients

  1. Step 1 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
  2. Step 2 4 cups water
  3. Step 3 1 1/2 tablespoons ghee
  4. Step 4 1 1/2 teaspoons black mustard seeds
  5. Step 5 1 fresh hot red chile such as serrano or Thai, halved lengthwise
  6. Step 6 1 1/2 pounds plum tomatoes, seeded and chopped
  7. Step 7 2 tablespoons finely chopped peeled fresh ginger
  8. Step 8 1 teaspoon ground coriander
  9. Step 9 1 teaspoon tamarind concentrate
  10. Step 10 3/4 teaspoon turmeric
  11. Step 11 1/2 teaspoon ground cumin
  12. Step 12 1/2 teaspoon asafetida powder
  13. Step 13 3 fresh hot green chiles such as serrano or Thai, halved lengthwise
  14. Step 14 fresh cilantro sprigs
Tomato Dal Soup
Calories: Carbohydrate: g Protein: g Fat: g
Cook time: 25 minutes Prep time: minutes Total time: 25 minutes Servings: 56

TAGS

Vegetarian web gourmet appetizer soup/stew Tomato Indian spice pepper hot pepper simmer legume lentil Tomato Vegetarian pepper web gourmet appetizer Indian spice soup/stew hot pepper simmer legume lentil Tomato Vegetarian pepper web gourmet appetizer Indian spice soup/stew hot pepper simmer legume lentil Tomato Vegetarian pepper web gourmet appetizer Indian spice soup/stew hot pepper simmer legume lentil

Directions

  1. Step 1 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 scorching.
  2. Step 2 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 1/2 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.