When I was doing the International Mega BM, I came across couple of Lentil Tomato Soups that sound so flavoursome and filling. I am not a soup person and worst part of it would be, remembering my strict dieting days, when I literally lived on soups. Of course those days I used to enjoy and the soups were made more with merry than anything else!
Tomato ShorbaIngredients Needed:Tomatoes – 2 medium
Split Yellow Moong dal – 3 tbsp
Cloves – 2
Cinnamon – 1″
Cardamon – 1 no
Whole Peppercorn – 10
Cumin Seeds – 1 tsp
Salt to taste
Turmeric powder a pinch
Oil – 1 tspHow to make the Shorba
Heat the pressure cooker with oil, add all the spices, saute well. Add washed moong dal. Saute well.
Next add the tomatoes, and cook till it becomes nicely cooked and soft. This takes about 5 mins. Add turmeric powder, add 3 -4 cups of water. Adjust Salt and cover with lid.
Pressure cook for 3 -4 whistles. Once the pressure falls, strain it through sieve. Remove cardamon, clove, cinnamon. Remove the skin from tomatoes, blend the tomatoes with the rest of the spices.
Add back to the pressure cooker, bring to boil.
Adjust spice and serve with Oats Honey Loaf. Since the soup was thin, yet creamy because of dal, it was a great choice to dip the slices.
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