Tomato and Roti Soup

Ingredients

• 2 Medium tomatoes roughly chopped
• 2-3 leftover rotis
• 3 tablespoons olive oil
• 2 teaspoons garlic finely chopped
• to taste salt
• to taste black peppercorns crushed
• 1 cup leftover dal
• for drizzling fresh cream
• Fresh cream for drizzling

Method

1. Heat 1 tbsp olive oil in a non-stick pan, add garlic and sauté till lightly browned. Add tomatoes and mix well. Add salt and crushed peppercorns and mix well. Cook till tomatoes become pulpy.
2. Cut leftover rotis into small pieces.
3. Heat 2 tbsps olive oil in another non-stick pan, add roti pieces and sauté on low heat till golden and crisp.
4. Add 2 cups water to the tomatoes and mix.
5. Add leftover dal to the tomato mixture and mix well. Cover and cook for 5-7 minutes.
6. Strain the tomato-dal mixture into a bowl, place the pan back on heat and pour the strained liquid into it. Grind the tomato-dal residue into smooth puree with ½ cup water.
7. Strain the ground mixture into the pan. Remove the froth and discard.
8. Transfer the soup into a soup plate, top with fried roti pieces, drizzle fresh cream and serve piping hot.