Tomato soup with lentils (yellow moong daal)
This vegan, creamy and tangy tomato soup with lentils (yellow moong daal/dal) is quick, easy and full of nutrition! Made with just a few essential pantry ingredients, it’s filling but still perfect for when you want something light or when feeling under the weather.
Servings 4 people
Calories 180kcal
Equipment
- Pressure cooker/Instant Pot or Pot
- Blender
Ingredients
- ½ cup yellow moong daal, washed, presoaked (half an hour) and drained
- 2 tablespoon oil
- 1 tsp cumin seeds
- 2-3 whole cloves
- 5-6 black peppercorns
- 1 small onion, roughly sliced
- 1 tbsp fresh ginger, roughly chopped
- 4 medium-large ripe tomatoes (total 600gms), halved and quartered
- 1 carrot peeled and roughly sliced
- 2 tsp salt or as per taste
- 1 ¾ cups water
- Garnish
- Fresh herbs of your choice coriander/parsley/basil
- Crushed pepper as per taste
Instructions
- In a bowl, add water to the daal. Wash and drain. Repeat at least 3-4 times till water runs clear.
- Presoak in fresh water (up to 1-2cm over the daal) for half an hour.
- Meanwhile, prepare the vegetables. Roughly slice the onions, halve and then quarter the tomatoes, peel and slice the carrot (approximately 1cm thick) and roughly chop the ginger.
- On a medium flame, heat oil in the pressure cooker (Refer to notes for cooking in a pot).
- Add cumin seeds, cloves and black peppercorns. Sizzle for 5-10 seconds, taking care not to burn the seeds and spices.
- Add onion and sauté for 30-45 seconds.
- Add the ginger, tomatoes, carrot, salt and water.
- Drain the daal/lentils and add.
- Close the lid and cook on high flame till the first whistle. After the first whistle, immediately reduce the flame to low and switch off the gas after 5-6 minutes. Let the steam release on its own and then open the lid.
- Remove from heat and blend till smooth. If needed, add hot water to adjust the consistency and bring to a boil.
- Taste and adjust seasoning if required. Ladle in bowls, garnish and serve hot.
Video
Notes
- Perfect as a main meal for a family of 4 or serves 6 as a starter.
- 1 cup=250ml
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. Calories are calculated for 4 servings.
- On a medium flame, heat oil in a large pot. Add cumin seeds, cloves and peppercorns. Sizzle for 5-10 seconds, taking care not to burn the seeds and spices.
- Add sliced onions and sauté for 30-45 seconds.
- Add the ginger, tomatoes, carrot, salt and water.
- Drain the daal and add. Bring to a boil and then reduce the flame to low. Cover and simmer till daal is cooked, soft and mushy when pressed. Stir in between. Switch off the gas once done.
- Once done, blend till smooth. If needed, add hot water to adjust consistency and bring to a boil. Taste and adjust seasoning if required. Ladle in bowls, garnish and serve hot.
Nutrition
Calories: 180kcal