Lentil Cum Tomato Shorba
Ingredients:
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Ghee 1 tbsp
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Onion 2
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Garlic 2 cloves
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Salt to taste
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Tomatoes 1 kg
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Masoor Dal 1/4 kg
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Boiled rice for topping
Method:
Slice the onion, crush the garlic cloves and keep aside. Wash the masoor dal thoroughly, drain and keep aside. Chop the tomatoes fine and keep aside.
Heat ghee in a saucepan. Add onion and garlic and fry for a couple of minutes. Add dal and tomatoes and cook for 5 minutes. Add water and bring to a boil.
Add turmeric powder and cover the pan. When the dal is cooked, shut off the flame. This should take about 50 minutes. Allow the ingredients to cool for 5
minutes; blend smooth in a liquidiser and sieve into another saucepan. Heat through, taste the soup and season it apporopriately and remove from fire. Top
with a little boiled rice and serve hot.