Urad Dal and Tomato Soup (Urad Tamatar Dal)

Visit the Indian Food Glossary for information on the ingredients in this recipe
Urad Dal and Tomato Soup (Urad Tamatar Dal)

This simple urad dal soup has long been one of my favorites, adapted from one of my favorite cookbooks no less, Yamuna Devi's Lord Krishna's Cuisine. I've been making this soup for years, so it's a wonder I haven't made it since starting Lisa's Kitchen.

Popular in North India, urad dal is high in protein, and tastes best when seasoned with ginger, red chilies, turmeric, asafetida and fresh parsley or coriander among other herbs and spices. Serve with yellow lemon rice, a vegetable dish and an Indian flatbread for a nutritious and satisfying meal.

Urad Dal and Tomato Soup (Urad Tamatar Dal)Urad Dal and Tomato Soup (Urad Tamatar Dal)
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on August 22, 2007

Simple, warming, nourishing and easy-to-digest urad dal soup with spices and tomatoes

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  • 6 cups water
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 3 tablespoons ghee, butter or oil
  • 3/4 cup urad dal without skins, rinsed
  • 3 tomatoes, coarsely chopped
  • 2 jalapeƱos or green chilies, seeded and finely chopped
  • 1 teaspoon sea salt, or to taste
  • 1-inch piece fresh ginger, grated or minced
  • 2 teaspoons cumin seeds
  • 2 to 3 dried whole red chilies, broken into pieces
  • 1/2 teaspoon asafetida
  • 2 tablespooons fresh parsley, chopped
  • Bring the water, turmeric, cayenne and a dab of the ghee, butter or oil to a boil in a large saucepan or soup pot. Stir in the urad dal and again bring to a boil. Reduce the heat to moderately low, cover, and gently boil for 30 minutes.

  • Add the tomatoes and the jalapeƱos or chilies. Cover again and continue to simmer for another hour or until the dal is soft and fully cooked. Remove from the heat and stir in the salt

  • Heat the remaining ghee, butter or oil in a small saucepan over medium heat. When hot, add the ginger, cumin seeds and dried red chili pieces in rapid succession. Fry for a minute or two or until the cumin seeds and dried red chili pieces turn brown. Add the asafetida, stir once, then quickly pour the fried seasonings into the dal. Immediately cover and allow the seasonings to soak into the dal for a few minutes.

  • Add the parsley and stir and serve hot.

Makes 6 to 8 servings


Mansi said...

Hi Lisa,

Just tumbled on to your blog...u have a nice collection here..I'm a fellow vegetarian too:)

Lisa Turner said...

Thanks for dropping by Mansi. You've a tasty looking blog, and so I have added your site to my blogroll. Looking forward to your future posts.

Chef Jules said...

Hi Lisa -- this soup looks delicious and I'm sure, very fragrant, too (which is a secondary benefit of soup making, I find :). I've been making soup almost daily and am always on the look out for additional recipes to try. Thank you very much.

Lisa Turner said...

Thanks Chef Jules. It's one of my very favorite soups. Easy to make and delicious. It makes the kitchen smell heavenly.

Valerie Harrison (bellini) said...

There' another one of those ingredients I need to Google...urad dahl. This soup does sound flavourful and aromatic Lisa and I would make it in a heartbeat.