History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Ingredients for Arhar Aur Tamatar Ka Shorba Recipe
Split Pigeon Peas soaked 1/2 cup
Tomato ripe 3 medium
Oil 1 tablespoon
Onion 1 medium
Garlic 5-6 cloves
Ginger 1 inch piece
Cumin seeds 1/2 teaspoon
Salt to taste
White pepper powder to taste
Fresh mint leaves 1 sprig
Heat oil in a pressure cooker. Chop onion, garlic cloves and ginger in a chopper. Add cumin seeds to the cooker and when they change colour, add onion-garlic-ginger and saute for 1-2 minutes.
Drain and add dal and mix well. Add salt, pepper powder, 1½ cups water and mix.Chop tomatoes roughly and put into the cooker. Close the cooker and cook under pressure till 3-4 whistles are given out.
Open the lid when pressure reduces completely and let the mixture cool a little.Grind till smooth and strain back into the cooker and let it come to a boil.Pour into a soup bowl, garnish with a sprig of fresh mint and serve hot.
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