Curry Soup

Curry Soup is a light and comforting lentil-based soup made with arhar dal, curry leaves, and spices — garnished with rice and lemon for a wholesome touch.

Ingredients

For the Soup:

• 50 g arhar dal (toor dal / split pigeon peas)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 50 g tomato puree
• 7–8 curry leaves
• 3 glasses water
• 1/4 teaspoon turmeric powder
• 2 teaspoons butter
• Salt – to taste
• Pepper – to taste

For Garnishing:

• 1/2 cup boiled rice
• Lemon slices or rings

Method

1. Cook the Dal

   • Wash and boil arhar dal with sufficient water until soft and fully cooked.
   • Mash lightly and keep aside.

2. Prepare the Base

   • In a pan, melt butter on medium flame.
   • Add curry leaves, tomato puree, ginger paste, and garlic paste.
   • Sauté for a few minutes until aromatic.

3. Combine and Simmer

   • Add the cooked dal to the pan.
   • Stir in turmeric powder, salt, and pepper.
   • Add water as required to adjust consistency.
   • Bring the mixture to a boil and simmer for a few minutes.

4. Garnish and Serve

   • Pour the soup into serving bowls.
   • Garnish with a spoonful of boiled rice and a slice of lemon.
   • Serve hot.

Serving Suggestion

• Enjoy as a warming starter or as a light meal with papad and pickle.
• Great for cold evenings or when you want something simple yet nourishing.