I don’t know about you, but I’m starting to feel a little stale posting the same ole stuff, so I’m going to digress a bit with this one. I certainly don’t want to lose you! Tonight I’m posting a recipe instead. I’ve found food to be one of the greatest forces on the planet to pull people together. It seems no matter how angry anyone is, if you bring up the topic of beloved eats it’s not long before everyone’s smiling and sharing favorites. So I’m going to share one of my favorites with you!
This is an Indian twist on tomato soup. It’s not your standard. This one has a bit of body to it but I absolutely love it. It’s a rib sticker. If you’re a vegetarian like we are, it’s a great way to slip some light protein into your meal. Although I wouldn’t consider this a classical Indian dish, it carries all the techniques and the flavors. It’s also easy and quick to prepare which is a plus in the summer heat.
2 cups chopped tomatoes
½ cup yellow moong dal* (also known as split yellow gram)
1 tablespoon ghee or butter
1 onion, finely chopped
2 to 3 green chilies, chopped
2 to 4 cloves of garlic, minced
2 tsp sugar
½ tsp garam masala
Salt and red chili to taste
Preparation: (About 30 minutes)
Boil the dal and tomatoes in 4 cups of water. I use a pressure cooker and give it 4 whistles. If not, cover and cook until the dal is soft and disintegrating. When the mixture has finished cooking, puree in a blender and strain the mixture to remove any solids. Set aside. Heat your ghee or butter in a skillet fry the onion, chilies and garlic until onions are slightly browned. Add your strained tomato/dal mixture and your spices. Heat to bubbling while stirring constantly. No need to cook it much longer than that. Can be served with croutons and cream, I prefer parathas and curd.