Tamatar Dhania ka ShorbaIllustration
The Tamatar Dhania ka Shorba is a Punjabi's version of the ever popular tomato soup. Shorbas were made popular by the princes and maharajas in India. Served piping hot, this Shorba combines the goodness of tomatoes and coriander. Besan is used as a thickening agent for the Shorba. The curry leaves, mustard seeds and cumin seeds impart a deliciously Indian flavour and the sugar helps curb the tanginess of the tomatoes.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- 1 tsp besan (Bengal gram flour)
- 12 to 15 large sized tomatoes, roughly chopped
- 3 to 4 curry leaves (kadi patta)
- 1 tbsp chilli powder
- salt to taste
- 2 tsp sugar
- 2 tsp lemon juice
- 1 tbsp ghee
- 1 tsp mustard seeds ( rai / sarson)
- 1 tsp cumin seeds (jeera)
- 1 tbsp chopped coriander (dhania) for the garnish
- Dissolve the besan in 1 cup of water. Keep aside.
- Boil 2 cups of water in a pan, add the tomatoes and cook for 3-4 minutes. Do not strain.
- Add the curry leaves and chilli powder and blend in a mixer to a smooth purée.
- Transfer to a deep pan and bring to boil.
- Add the besan mixture, salt, sugar and lemon juice and mix well. Simmer for 3-4 minutes and keep aside.
- For the tempering, heat the ghee in a small pan and add the mustard seeds and cumin seeds.
- When they crackle, add the tempering to the tamatar dhania ka shorba and mix well.
- Serve immediately garnished with coriander.