Sandhya’s Soup Recipe

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Mysore Style CookingThis soup is particularly good for babies and children. It is also wonderful for people who are suffering from any illness as it is easy to digest and very tasty.

  • Yield: 2 Servings


  • ½ cup tuvar dhal
  • 2 tsp tomatoes, chopped
  • ½ tsp cumin seeds, coarsely ground
  • 5 black pepper, coarsely ground
  • 2½ em (1 in) tamarind or ½ tsp
  • tamarind concentrate
  • 2 Tbs fresh coriander leaves, chopped
  • 3 cups water
  • salt to taste
  • 1 Tbs ghee
  • ½ tsp black mustard seeds
  • 5 curry leaves
  • 1 pinch asafetida
How to Make It
  1. Wash the tuvar dhal and place it with 1 cup of water into a heavy-bottomed pot or pressure cooker. Cook for 20-30 minutes in the pot or 4-6 minutes in the pressure cooker. Remove from heat and process in an electric food processor with the water until smooth. Set it aside.
  2. In a heavy-bottomed pot add blended dhal, tomatoes, cumin, 2 cups of water, black pepper and tamarind. Bring to boil and turn off the heat.
  3. To prepare the tempering heat ghee, add black mustard seeds. When they begin to splutter add curry leaves and asafetida frying for a few seconds.
  4. Add this tempering to the boiled soup and mix in the coriander.
  5. Serve hot. This soup can also be eaten with rice.

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