Tomato Soup with Kala Jeera and Cumin Tadka

Tomato Soup with Kala Jeera and Cumin Tadka

Tomato Soup with Kala Jeera and Cumin Tadka


Serves 4

Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
Cuisine
  • indian
Ingredients
  • ¼ cup raw cashews (or ½ cup homemade almond milk, or yogurt or cream)
  • ¾ cup red lentils, thoroughly rinsed and drained
  • 1 large onion, coarsely chopped
  • 3 medium cloves of garlic, peeled and coarsely chopped
  • Tiny (really tiny) pinch of ground cloves
  • 3 tablespoons grape seed or olive oil, divided (1 tablespoon for the soup, 2 for the tadka)
  • 3 cups, divided, of diced tomatoes in their juice (I use prefer Pomi. A high quality canned will work, too.)
  • Salt and freshly ground black pepper
  • Sugar
  • 2 teaspoons whole cumin seed, lightly crushed
  • 2 teaspoons lightly crushed whole kala jeera (smoky black cumin, available from Penzeys)(See note* below.)
  • Juice of one large lime
  • Handful of cilantro leaves for garnish (and/or chopping and stirring in before serving)
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