Bombay Curry Soup
by Tarla Dalal
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A spicy soup for the cold and wet days.
- Heat the ghee in a vessel and fry the onions for a little time.
- Add the crushed garlic and 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.
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