Dal tomato Soup. Wash dal in several changes of water until water runs clear and drain well in a sieve. Heat the oil in a separate saucepan. Urad Dal Tomato Soup A longtime favorite soup of mine that I often make when I don't want to fuss and want something warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share.
I have added tomatoes to make it more delicious. A bowl of hot lentil soup with whole wheat brown bread makes a filling meal. It is perfect for dinner this season. You can cook Dal tomato Soup using 4 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Dal tomato Soup
- It’s 1/2 cup of yellow moong dal.
- Prepare 2 of tomatoes.
- Prepare to taste of salt.
- It’s as needed of pepper.
The ever popular tomato soup made healthier with the addition of moong dal. Tomatoes are rich in folic acid, vitamin C and moong dal provides protein. Moong dal also cuts down the sharpness of tomatoes and gives this soup a velvety texture. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Dal tomato Soup step by step
- In a cooker put dal.
- Add tomatoes.
- Add salt and pepper.
- Put 1glass water.
- Cook till 2 whistle.
- Open and blend it.
- Strain it.
- Give lukewarm to babies.
- U can add little butter in it..
Serve hot with flatbread and garnish with a dollop of dairy-free soy yogurt if desired. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Serve your red lentil masoor dal with steamed white rice, as is traditional in Indian cuisine, or, as the author suggests, as a soup with some hot buttered toast for a light meal. If you need to make this recipe dairy-free and vegan, you can of course substitute olive oil or vegetable oil for the Indian ghee.