This simple urad dal soup has long been one of my favorites, adapted from one of my favorite cookbooks no less, Yamuna Devi's Lord Krishna's Cuisine. I've been making this soup for years, so it's a wonder I haven't made it since starting Lisa's Kitchen.
Popular in North India, urad dal is high in protein, and tastes best when seasoned with ginger, red chilies, turmeric, asafetida and fresh parsley or coriander among other herbs and spices. Serve with yellow lemon rice, a vegetable dish and an Indian flatbread for a nutritious and satisfying meal.
|Urad Dal and Tomato Soup (Urad Tamatar Dal)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on August 22, 2007
Simple, warming, nourishing and easy-to-digest urad dal soup with spices and tomatoes
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