Monsoon Masti

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 3 tomatoes
  • 3 cups water
  • 4-6 cloves garlic
  • 1 - tbsp thick tamarind juice
  • 1 - tbsp jaggery
  • 1 - kashmiri mirchi
  • 1 - tbsp tuar dal
  • 1 - tbsp coriander seeds
  • 1 - tsp cumin seeds
  • ½ tsp - black pepper
  • 2 tbsp - grated paneer
  • ½ tsp - pure ghee (optional)
  • A pinch of hing (optional)
  • Salt to taste:

How to Make Monsoon Masti

  • Peel and crush garlic cloves, keep aside so that their anti oxidant properties are increased.
  • Boil tomatoes and kashmiri mirchi together and blend in a mixer.
  • Grind tuar dal, coriander seeds, cumin seeds and black pepper to a powder.
  • Boil water, add tomato puree, tamarind juice, jaggery and salt.
  • Bring to boil:
  • Add powdered spices and crushed garlic. Simmer for about 5 mins.
  • Pour over soup and cover the pot immediately.
  • Remove from fire, leave for a few minutes to let the soup absorb the flavors of the seasoning.
  • Strain into individual serving bowls, add grated paneer and serve to drive away the monsoon blues.