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Lentil Cum Tomato Shorba

Ingredients:

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.
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