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:

Method:

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

Recipe courtesy of Anita Raheja