Tomato Paruppu Soup

This is my Mom's recipe. She use to make this whenever we want to have something light with less spice.

Preparations:

Take 1/2 cup of Thuvaram Paruppu/Thoor Dhal and soak in water for 10 minutes. Pressure cook until mushy and keep it aside

For Tempering:

1/2 Teaspoon Sombu/Fennel seeds

1/2 Teaspoon Milagu/Sombu

1 - 2 Brinji elai/Bay Leaf

For Kulambu:

1 Tablespoon Kadalai ennai/Peanut oil

1 small size Vengayam/Onion cut into slices

2 - 3 small size Thakkali/Tomatoes into slices

1 - 2 green chilies cut into slits

1 sprig Karuveppalai/Curry leaves

Few Kothamalli ellai/Corainder leaves

How to Cook:

1) In a pan, add the oil, when it is hot, temper the bay leaf, sombu & Milagu.

2) Add the Green chillis, Onion. Saute till the onion turns translucent. Don't brown them.

3) Add the Tomatoes, Dhal, Turmeric powder, salt and bring it to a boil.

4) Garnish the Tomato Paruppu soup with curry leaves and coriander leaves.

Few Tips:

1) Keep this soup kulambu a little watery.

2) I prefer to have this soup with basmati rice and potato fry.