Tomato Dal Soup

Name: Tomato Dal Soup
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons asafetida powder; 2 teaspoons black mustard seeds; 1 sprig fresh cilantro; 5 Tbsps picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils); 2 Tbsps finely chopped peeled fresh ginger; 2 Tbsps ghee; 1 teaspoon ground coriander; 1 teaspoons ground cumin; 680 grams plum tomatoes, seeded and chopped; 1 fresh hot red chile such as serrano or Thai, halved lengthwise; 3 fresh hot green chiles such as serrano or Thai, halved lengthwise; 1 teaspoon tamarind concentrate; 1 teaspoons turmeric; 946 milliliters water

Tomato Dal Soup might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 122 calories, 5g of protein, and 5g of fat per serving. This recipe serves 5. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up ground cumin, chiles such as serrano, chile such as serrano, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.

Instructions

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.

Ingredients you will need

Water

Lentils

Equipment you will use

Sauce Pan

Sieve

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.

Ingredients you will need

Mustard Seeds

Red Chili Pepper

Seeds

Ghee

Pop

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tomato