Ingredients

• 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.