Tomato Dhanya Shorba

• 1 tablespoon maida flour (refined flour)
• 750 g tomatoes, roughly chopped
• 2 tablespoons coriander, stalks (dandi)
• 1 tablespoon red chili powder
• salt
• 1 teaspoon sugar
• 2 teaspoons lemon juice
• 1 tablespoon butter
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander, chopped garnish (dhania)
• 1 teaspoon black pepper (roughly grounded)

1. Boil 2 cups of water in a pan, add the tomatoes and coriander stalks cook for 10 minutes. Do not strain. Chilli powder and blend in a mixer to a smooth puree. Transfer to a deep pan and bring to boil. Take another pan melt butter and saute refined flour, salt, sugar and lemon juice and black pepper powder mix well. Simmer for 3-4 minutes and keep aside.
2. For the tempering, heat the ghee in a small pan and cumin seeds. When they crackle, add the tempering to the tamatar dhania ka shorba and mix well.
3. Serve immediately garnished with coriander.

flour, tomatoes, coriander, red chili powder, salt, sugar, lemon juice, butter, cumin, coriander, black pepper

Taken from www.food.com/recipe/tomato-dhanya-shorba-517706 (may not work)