Tomato And Pigeon Pea Soup

• 1 teaspoon coriander seeds
• 2 whole red chillies broken into pieces
• 4 peppercorns
• 1 teaspoon red lentil Split, Masoor Dal
• 1/2 teaspoon bengal gram Split, Chana Dal
• 1 teaspoon cumin seeds
• 14 curry leaves
• 2 teaspoons oil
• 4 tomatoes blanched and pureed
• 1/4 cup pigeon pea Toovar Dal, cooked and whisked
• 1/2 teaspoon chili powder
• salt to taste
• 1 teaspoon lemon juice
• 1 tablespoon coriander chopped

1. Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.
2. When cool blend in a mixer to a fine powder. Keep aside.
3. Heat the oil in a deep non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the curry leaves, tomato puree, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil.
5. Add the lemon juice and mix well.
6. Serve hot garnished with coriander.

coriander seeds, red chillies, peppercorns, red lentil, gram, cumin seeds, curry, oil, tomatoes, pigeon pea toovar, chili powder, salt, lemon juice, coriander chopped

Taken from www.yummly.com/recipe/Tomato-and-Pigeon-Pea-Soup-1473739 (may not work)