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Friday, December 18, 2015


 Tamatar Arhar dal shorba 

this recipe features a medley of flavours that your taste-buds will delightedly dive into! what is 

more, it is also convenient to make as you can make the masala beforehand. Plus, the masala is very 

versatile, and can be added to dals and subzis too. Not to forget the health angle – tomatoes are rich 

in folic acid and vitamin c while toovar dal, though just added in a small quantity to impart thickness 

to the soup, adds to the nutritive value and also makes the soup wholesome and filling! relish it hot with lots of coriander.

Main Ingredients

For The Masala

1 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
3 to 4 peppercorns (kalimirch)
1 tsp masoor dal (split red lentil) (split red lentils)
1/2 tsp chana dal (split bengal gram)
a pinch cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients

2 tsp oil
1/2 tsp cumin seeds (jeera)
7 to 8 curry leaves (kadi patta)
4 tomatoes , blanched and puréed
1/4 cup cooked toovar (arhar) dal , whisked
1/2 tsp chilli powder
salt to taste
1 tsp lemon juice
1 tbsp chopped coriander (dhania)



Pre - Cook Toor Dal (Arhar Dal) Lentils and Keep aside 

For the masala

Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.

When cool blend in a mixer to a fine powder. Keep aside.

How to cook 

Heat the oil in a deep non-stick pan and add the cumin seeds and curry leaves 

When the seeds crackle, add the  tomato purée, 1 1/2 cups of water, Pre coked toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil. add butter or cream (optional) Slit Chillies 

Add chopped Corriander leaves 

Add the lemon juice and mix well.

Serve hot garnished with coriander.