How to make Arhar Aur Tamatar Ka Shorba -
Delicious soup made of arhar dal and tomatoes with a flavour of garlic and ginger. this recipe features a medley of flavours that your taste-buds will delightedly dive into! It is also convenient to make as you can make the masala beforehand. Plus, the soup is very versatile, Not to forget the health angle. Go ahead give it a try.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split Pigeon Peas, Tomato (टमाटर)
Cuisine : Indian
Course : Soups
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You can also find more Soups recipes like Roasted Garlic and Tomato Soup Creamy Mushroom and Corn Soup Paya Soup-SK Khazana Minestrone Soup with Chicken
Arhar Aur Tamatar Ka Shorba Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Info
Calories : 609 Kcal
Carbohydrates : 84.4 gm
Protein : 27.3 gm
Fat : 17.9 gm
Other : Fiber- 19.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
