Lentil Cum Tomato Shorba:
Lentil Cum Tomato Shorba
Ghee 1 tbsp
Garlic 2 cloves
Salt to taste
Tomatoes 1 kg
Masoor Dal 1/4 kg
Boiled rice for topping
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.
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