When I was doing the International Mega BM, I came across a couple of Lentil Tomato Soups that sound so flavorsome and filling. I am not a soup person and the 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!
However after I stopped or rather got back to my regular eating habits, I stayed away from soups. On the other hand, just to keep up with the image, I talk about soups and likes, to people who don't really know me. This weekend my folks were down with a cold and Hubby dear wanted a soup. I thought pairing the Oats Honey Loaf with a soup would be a great idea.
As I said I was hoping to get lentil into it, so went on with the flow and add some whole spices as well. After pressure cooking, I removed most of the pungent spices, kept them along with the peppercorns, etc. So anytime you want a nice spicy Shorba, you can make this.
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 tsp
How 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 a lid.
Pressure cook for 3 -4 whistles. Once the pressure falls, strain it through a sieve. Remove cardamon, clove, cinnamon. Remove the skin from the 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.