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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 47.8
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 605.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Tomato Soup calories by ingredient
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Tomato Soup

Number of Servings: 4


    Oil - 1 tbsp

    Mustard Seeds 1/2 tsp

    Channa Dal - 1 tsp

    Urad Dal 1 tsp

    Curry Leaves 1 sprig

    Whole Red Chilies 1-2 (optional)

    Ginger 1 tsp, grated

    Onions 1 small, chopped

    Turmeric 1/4 tsp

    Asafoetida (Hing) 1 pinch

    Tomatoes 5 large, diced

    Salt to taste

    Sugar - 1/2 tsp

    Green Chili 1 (optional), finely chopped

    Fresh Cilantro 5 sprigs, finely chopped


1 Pre-heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and black gram Heat Oil in a wok on medium to high heat.Once Oil is hot, add the Mustard Seeds and let them pop. Add the following in this order Channa Dal, Urad Dal, Whole Red/green Chilies and Curry Leaves.
Once the Dhals are golden brown, add Turmeric, Asofoetida, Ginger, Onions and Green Chilies and Salt. Mix well.
Let the Onions cook till they turn translucent. Add diced Tomatoes and more Salt. Mix well and allow it to cook covered, stirring ocassionally. Once the tomatoes appear cooked, uncover the wok and continue cooking till the juices of the tomatoes have been absorbed. Add Sugar and mix again. Cook for another few minutes, garnish with fresh Cilantro and serve.

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