4 Tomatoes, large, chopped
1 tbsp (25 g) Red gram (arhar daf), soaked for 5 minutes
Salt to taste
4 Green chillies
1 tsp (6 g) Ginger (adrak), chopped
1/4 tsp Turmeric (haldi) powder
3 cups (750 ml) 24 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (25 g) Red gram (arhar daf), soaked for 5 minutes
Salt to taste
4 Green chillies
1 tsp (6 g) Ginger (adrak), chopped
1/4 tsp Turmeric (haldi) powder
3 cups (750 ml) 24 fl oz Water
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
For the tempering:
2 tsp (10 g) Ghee
3/4 tsp Mustard seeds (rai)
3/4 tsp (1 1/2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch), broken
1/4 tsp Asafoetida (hing)
a few Curry leaves (kadhi patta)
3/4 tsp Mustard seeds (rai)
3/4 tsp (1 1/2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch), broken
1/4 tsp Asafoetida (hing)
a few Curry leaves (kadhi patta)
accompaniments
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method
1. In a deep pot, add tomatoes, red gram, salt, green chillies, ginger, turmeric powder, water, and green coriander; cook for 30-35 minutes. Mash well with a wooden spoon till all the ingredients are well mixed. Keep aside.
2. Heat the ghee in a pan. Add all the ingredients for the tempering. Cook for a few seconds only.
3. Pour this over the soup. Check for seasoning. Serve hot.
2. Heat the ghee in a pan. Add all the ingredients for the tempering. Cook for a few seconds only.
3. Pour this over the soup. Check for seasoning. Serve hot.
serving amount
serves: 2 - 4
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