Tomato soup made using leftover daal and roti.
TOMATO AND ROTI SOUP
Ingredients
2 medium tomatoes, roughly chopped
2-3 leftover rotis
1 tbsp oil
2 tsps finely chopped garlic
Salt to taste
Crushed black peppercorns to taste
2 tbsps olive oil
1 cup leftover dal
Fresh cream for drizzling
Method
1. Heat 1 tbsp oil in a non-stick pan, add garlic and sauté till lightly browned. Add tomatoes, salt, crushed peppercorns and mix well. Add 1 cup water and cook till the tomatoes are soft.
2. Cut leftover rotis into small pieces.
3. Heat 2 tbsps olive oil in another non-stick pan, add roti pieces and sauté on low heat till golden and crisp.
4. Add leftover dal to the 1st pan and mix well. Cover and cook for 5-7 minutes.
5. Strain the tomato-dal mixture into a bowl, place the pan back on heat and pour the strained liquid into it. Grind the residue tomato-dal mixture into smooth puree with ½ cup water.
6. Strain the ground mixture in the 2nd pan. Adjust salt and mix well. Remove the froth and cook till the soup thickens.
7. Transfer the soup into a soup plate, top with fried roti pieces, drizzle fresh cream and serve piping hot.
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