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Bombay Curry Soup

Ingredients
  Masoor dal 1⁄3 Pint
  Sliced onions 3
  Tomatoes 3
  Garlic 4 Clove (20 gm)
  Chili powder 1⁄2 Teaspoon, optional
  Curry powder 3 Teaspoon
  Ghee 1 Tablespoon
  Salt To Taste
  Lemon slice 2 , to serve
  Cooked rice 3 Ounce, about 1/2 teacup rice to serve
Directions

Heat the ghee in a vessel and fry the onions for a little time.
Add the crushed garlic, chilli and curry powders. Fry again until it gives a nice aroma.
Add 6 teacups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker.
When cooked, pass the mixture through a sieve.
Boil for 15 minutes. Add salt. Serve hot with cooked rice and slices of lemon.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1125 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.5%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 40.2 mg13.4%

Sodium 468.9 mg19.5%

Total Carbohydrates 191 g63.8%

Dietary Fiber 67.4 g269.5%

Sugars 31.2 g

Protein 55 g109.4%

Vitamin A 80.8% Vitamin C 174.1%

Calcium 34.7% Iron 113.5%

*Based on a 2000 Calorie diet

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Bombay Curry Soup Recipe