Tomato Dal Soup Recipe

Name: Tomato Dal Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils); 4 cups water; 1 1/2 tablespoons ghee; 1 1/2 teaspoons black mustard seeds; 1 fresh hot red chile such as serrano or Thai, halved lengthwise; 1 1/2 pounds plum tomatoes, seeded and chopped; 2 tablespoons finely chopped peeled fresh ginger; 1 teaspoon ground coriander; 1 teaspoon tamarind concentrate; 3/4 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon asafetida powder; 3 fresh hot green chiles such as serrano or Thai, halved lengthwise; fresh cilantro sprigs

Servings: persons

5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
4 cups water
1 1/2 tablespoons ghee
1 1/2 teaspoons black mustard seeds
1 fresh hot red chile such as serrano or Thai, halved lengthwise
1 1/2 pounds plum tomatoes, seeded and chopped
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon tamarind concentrate
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon asafetida powder
3 fresh hot green chiles such as serrano or Thai, halved lengthwise
fresh cilantro sprigs

1
Wash dal in several changes of water until water runs clear and drain well in a sieve.
2
Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
3
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
4
Add 1 1/2 cups water and remaining ingredients (but not dal paste).
5
Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes.
6
Add dal paste and remaining cup water, stirring to incorporate.
7
Bring rasam to a boil, stirring occasionally, and season with salt.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils), 4 cups water, 1 1/2 tablespoons ghee, 1 1/2 teaspoons black mustard seeds, and more.

Yes, Tomato Dal Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Dal Soup

How did you like this recipe?

Frequently Asked Questions