Ingredients

• 3 - firm ripe tomatoes
• 1 stalk curry leaves
• 1 sprig - mint leaves, finely chopped
• 1 tsp - coriander finely chopped
• 4 cups - dal, lentil or vegetable stock
• 1 - bay leaf
• 1/2 tsp - Cumins and mustard seeds
• 1/2 tsp - red chilli powder
• 3 pinches - asafoetida powder
• 3 pinches - turmeric powder
• 1 tsp - sugar
• salt to taste
• 1 tbsp - oil
• Roast and grind to a powder:
• 6 - peppercorns
• 1/2 tsp - cumin seeds
• 2 - dry red chillies

How to Make Spicy Tomato-Dal Soup

• Halve tomatoes, scoop out seeds and inner pulp. Set aside.
• Boil remaining tomatoes in 1 cup water till soft.
• Peel off skin of boiled tomatoes, discard.
• Grind rest to a smooth puree.
• Add saved tomato seeds and pulp. Mix and set aside.
• Heat oil in a deep vessel. Add bay leaf, seeds, chillies, curry leaves, asafoetida and splutter.
• Add tomato puree, all other ingredients, ground powder and bring to a boil.
• Simmer for 2 mins, add stock, stir and bring back to a boil.
• Simmer for 4-5 mins.
• This soup should not be very thin, it should have dal-like consistency.
• Serve hot with steamed rice, and papadums.