This soup is regularly made for lunch in my home and served for white rice.
Serves 2 to 3
Category - Lunch
Toor Dal - 1tbsp
Asafoetida / Hing - 1pinch
Curry Leaves - 8 to 10Nos.
Black Pepper Corns - 3 to 4Nos.
Green Chillies - 6 to 7No. (Slit or roughly chopped)
Garlic - 2 Pods (Crushed)
Tomato - 1No. (Roughly chopped)
Turmeric - 1/4tsp
Lemon juice - 1 to 2tsp (Adjust accordingly)
Water - 1 to 2cups
Salt to taste
Oil - 2tsp
Coriander Leaves - Garnish
In a pressure cooker add the Toor Dal and a cup of water and cook till tender. I usually pressure cook till about 4 whistles. Once the Dal is cooked, transfer the same to a small bowl and smash the Dal with back of the spoon. Now to this add the turmeric and set aside.
Coarsely crush together Cumin seeds and pepper corns, set aside.
Now we have to start with tempering. In a Kadai / Wok heat the oil, add Asafoetida / Hing, cumin, pepper, curry leaves, green chillies and garlic one after the other. Saute for 2 minutes then add the tomatoes and further saute for 2 minutes. Then add the cooked Dal and water, let it boil till the tomatoes turn soft. Now add salt, lemon juice and coriander. Spicy Tangy Lentil Soup is ready!!!
You can drink this just the way it is or serve with plain white rice.
A Stolen Life