Tomato & Toor dal Soup

Author: Shelley Bennetts  

A simple, yet hearty soup all the family will enjoy. Asafoetida replaces onion and garlic and reduces the production of stomach gas from the lentils. 


1 cup toor dal (lentils,split pidgeon peas) well washed, drained
1.2 litres water
2 tsp salt
1/2 tsp turmeric powder 
1 tbsp oil of your choice
1 tsp cumin seeds
2 tsp grated fresh ginger
1 tsp coriander powder 
1/2 tsp asafoetida
3-4 medium tomatoes chopped
Fresh coriander leaves
Lemon sliced


Bring the water, salt and turmeric powder to a boil. Add the washed dal, cover and cook for about 30 minutes or until tender, stirring occasionally.

Heat the ghee or veggie oil in a small saucepan. Fry the cumin seeds allowing them to sizzle for a few seconds. Add the grated ginger, ground coriander and asafoetida. Add the tomatoes and stir fry for a couple of minutes.

Finally, pour this mixture into the cooked dal, and simmer, stirring occasionally until the grains are fluffy.

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