Difference between revisions of "Tomato and Toor Dal Soup"
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Jump to navigationJump to search (New page: == Ingredients == * 1 cup toor dal * 1.9 litres water (seems like a lot?!) * tsp salt * 1/2 tsp turmeric * 1 tbs vegetable oil * 1 tsp cumin seeds * 1 tsp grated giner * 1 tsp ground coria...) |
(adjust water and salt.) |
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== Ingredients == |
== Ingredients == |
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* 1 cup toor dal |
* 1 cup toor dal |
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* 1 |
* 1 litre water |
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* tsp salt |
* 1 1/2 tsp salt |
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* 1/2 tsp turmeric |
* 1/2 tsp turmeric |
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* 1 tbs vegetable oil |
* 1 tbs vegetable oil |
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* 1 tsp grated giner |
* 1 tsp grated giner |
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* 1 tsp ground coriander |
* 1 tsp ground coriander |
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* 1/2 tsp asafetida |
* 1/2 tsp asafetida ''optional, I can never find it'' |
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* 3 tomatoes, chopped |
* 3 tomatoes, chopped |
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* fresh coriander, to serve |
* fresh coriander, to serve |
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== Method == |
== Method == |
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* Wash the dal under running water. Drain. |
* Wash the dal under running water. Drain. |
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* Bring water, salt, and turmeric to the boil. Pour the dal in to the water, cover, and cook over medium heat for 30 minutes. |
* Bring water, salt, and turmeric to the boil. Pour the dal in to the water, cover, and cook over medium heat for 30 minutes. Add more water if the dal is too thick for your liking. |
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* Heat oil in a small saucepan and fry the cumin seeds for a few seconds. Add the grated ginger, ground coriander, and asafetida, then stir in the tomatoes. Cook for 2-3 minutes. |
* Heat oil in a small saucepan and fry the cumin seeds for a few seconds. Add the grated ginger, ground coriander, and asafetida, then stir in the tomatoes. Cook for 2-3 minutes. |
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* Pour the tomato mixture into the dal and simmer, stirring occasionally until the dal is cooked. |
* Pour the tomato mixture into the dal and simmer, stirring occasionally until the dal is cooked. |
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Revision as of 04:13, 15 August 2010
Ingredients
- 1 cup toor dal
- 1 litre water
- 1 1/2 tsp salt
- 1/2 tsp turmeric
- 1 tbs vegetable oil
- 1 tsp cumin seeds
- 1 tsp grated giner
- 1 tsp ground coriander
- 1/2 tsp asafetida optional, I can never find it
- 3 tomatoes, chopped
- fresh coriander, to serve
- sliced lemon, to serve
Method
- Wash the dal under running water. Drain.
- Bring water, salt, and turmeric to the boil. Pour the dal in to the water, cover, and cook over medium heat for 30 minutes. Add more water if the dal is too thick for your liking.
- Heat oil in a small saucepan and fry the cumin seeds for a few seconds. Add the grated ginger, ground coriander, and asafetida, then stir in the tomatoes. Cook for 2-3 minutes.
- Pour the tomato mixture into the dal and simmer, stirring occasionally until the dal is cooked.
- Serve topped with fresh coriander and lemon.
Source
The Hare Krishna Book of Vegetarian Cooking
