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

Method:

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

Recipe courtesy of Saroj Kering