A popular indian soup that simply cannot be missed when talking of an authentic north indian menu!

this soup revels in the tangy flavours of its main ingredient, the ubiquitous tomato! a mixture of besan, salt and water is cooked along with the tomato puree for a creamy thickness. A tempering of curry leaves, mustard and cumin seeds in ghee sets this apart from the regular tomato soup and gives it its characteristic flavour. Garnish with fresh coriander and serve hot with assorted papads.

Ingredients

1 tsp besan (bengal gram flour) 12-15 large tomato , roughly chopped 3 to 4 curry leaves (kadi patta)) 1/2 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) For the Garnish o 1 tbsp chopped coriander (dhania)

Directions
1. 1Combine the besan with 1 cup of water, mix well and keep aside. 2. 2Boil 2 cups of water in a deep non-stick pan, add the tomatoes and cook for 3 to 4 minutes. Do not strain. 3. 3Cool slightly, add the curry leaves and chilli powder and blend in a mixer to a smooth pure. 4. 4Transfer the pure to a deep non-stick pan and bring to boil. 5. 5Add the besan mixture, salt, sugar and lemon juice, mix well and simmer for 3 to 4 minutes. Keep aside. 6. 6Heat the ghee in a small pan and add the mustard seeds and cumin seeds. 7. 7When they crackle, add the tempering to the tomato shorba and mix well. 8. 8Serve immediately garnished with coriander.