A longtime favorite soup of mine that I often make when I don't want to fuss and want something warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share. And another taste too. Creamy mild urad dal combines so well with tangy tomatoes, hot peppers, ginger and cumin. I took advantage of a surplus of cherry tomatoes from our garden for an extra boost of flavor and goodness as well as a red bell pepper too for some extra flair. Sometimes simplicity is exactly what the body needs. This easy-to-make recipe just might become a staple in your kitchen too.
Serve with a rice dish, such as yellow lemon rice with fried cashews or cracked black pepper rice for a simple but complete and satisfying meal.
Note: Ural dal can be found at Indian and Asian grocers. Though urad dal has a unique creamy flavor, red lentils can be used instead.
|Urad Dal Tomato Soup|
|Recipe by Lisa Turner|
Published on September 28, 2015
Simple and beautiful creamy urad dal and tomato soup with spices — colorful, nourishing and easy to digest
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This is my contribution to No Croutons Required, a monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.
Other soups to enjoy from Lisa's Vegetarian Kitchen:
Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
Black-Eyed Peas in an Indian Curried Soup
Cranberry Wild Rice Soup
Curried Indian Vegetable Soup