Dal and Tomato Curry Soup is a hearty and flavorful dish that combines the goodness of lentils with the tangy sweetness of tomatoes. This soup is a popular comfort food in many Indian households and is packed with protein and essential nutrients.
To make Dal and Tomato Curry Soup, start by cooking your choice of lentils in a pressure cooker or a pot until they are tender and mushy. You can use red lentils, yellow lentils, or a combination of lentils for added texture and flavor.
In a separate pan, heat some oil or ghee and add mustard seeds, cumin seeds, and dried red chilies. Let them sizzle for a few seconds until fragrant. Then, add finely chopped onions and sauté until they turn golden brown.
Next, add minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for a minute or until the raw smell disappears. Then, add finely chopped tomatoes and cook until they become soft and mushy.
Once the tomatoes are cooked, add turmeric powder, coriander powder, cumin powder, and chili powder to the pan. Stir well to coat the tomatoes with the spices.
Now, add the cooked lentils to the tomato mixture along with some water or vegetable broth. Stir everything together and let the soup simmer for 10-15 minutes to allow the flavors to blend.
For added creaminess, you can also add a splash of coconut milk or cashew cream to the soup. Season with salt and pepper to taste.
Garnish the Dal and Tomato Curry Soup with freshly chopped cilantro or coriander leaves before serving. You can also squeeze some lemon juice for an extra tangy kick.
Serve the soup hot with naan bread or rice on the side. It makes for a satisfying and nutritious meal on its own or as a starter for a larger Indian-inspired feast.
Enjoy the comforting flavors of this Dal and Tomato Curry Soup, which combines the earthiness of lentils with the vibrant taste of tomatoes. It’s a delicious and nourishing dish that will warm you up from the inside out.