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South Indian soup made with dal, tomato and lemon. Freshly prepared spice powder gives the dish a nice kick and lots of flavor.


68 serving

Total time

35 minutes


  • 2 dal (tbspToor)
  • 2 tomatoes (Medium , finely chopped or ground to a paste)
  • ¼ tsp Turmeric
  • to taste Salt
  • 8 ~ 10 Curry leaves
  • 2 tbsps cilantro (, finely chopped)
  • 1½ tsps Cumin seeds
  • ½ tsp Peppercorn
  • 1 ~ 2 Chilies (Green)
  • 1 tsp Mustard seeds
  • ⅛ tsp Fenugreek Seeds (/ Menthulu)
  • ¼ tsp Asafoetida (/ Hing)
  • 1 red chili (Dry)


  1. Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
  2. Grind the ingredients for the spice powder.
  3. In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
  4. In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
  5. Add the tomato-toor dal mixture and bring to a boil.
  6. Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.
  7. View the recipe instructions at Cook's Hideout

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