Curried Tomato & Lentil Soup (Daar)

My Dad normally makes a spicy version of this for me when I have a cold, as I think it helps get everything out of my system.
This is a meal as it is, or have it with Rice and it becomes a staple dish for most of us Gujarati’s which is called Daar Bhaath or if you really want to make a meal out of it, you can make Daar Dhokli. Dhokli is Indian Pasta which is a dough made out of Wheat Flour and Chickpea Flour with herbs and spices and rolled out thin and cut into squares/diamonds (they can be any shape) then the ‘Pasta’ is immersed into Boiling Daar and cooked until the thin Soup turns nice and thick.

The What:

Prep for the Base

1/2 Cup Split Pigeon Peas (Toor Daal) soaked for half an hour at least
3 + 1/2 Cups Water
1/2 Tomato roughly chopped

Be sure to wash this Daal 5-6 times until the Water doesn’t seem ‘cloudy’ and the Daal doesn’t feel greasy

Spices

3 Tsp Salt
4 Tbsp Jaggery
1/2 Tsp Garam Masala
2-3 Tbsp fresh Coriander roughly chopped
1+1/2 Tbsp Coriander & Cumin Powder (Dhana Jeeru)
2 Tsp Garlic Paste
2 Tsp Ginger Paste
2 Tsp Green Chilli Paste
1/2 Tsp Turmeric
2 Tsp Red Chilli Powder
3 Tbsp Lemon Juice/ Tamarind Pulp
2 Cups Water

Sizzle/Tadka

5 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Coriander Stalks finely chopped
1 Star Anise
1/2 Tsp Asafoetida
1/2 Fresh Red Chilli roughly chopped (optional)
1/2 Tsp Garlic
1/2 Tsp Green Chilli
1/2 Tomato finely chopped
1/2 Tsp Tomato Puree

The How:

In a Pressure Cooker add all the ingredients for the Base and Pressure Cook it on high for 4 whistles.
After 15 minutes release the pressure with the help of a spoon and open it up.
Add all the Spices along with the Water and with the Hand Blender, Blend everything until everything is smooth and well blended.
Taste taste and make sure all the flavours are suited to your pallet, if you think something is missing you can add it now or add it into the Tadka.
In a big Pot heat the Oil on a Low-Medium flame.
Once hot add the Mustard Seeds once they splutter add the Cumin Seeds.
Now add the Coriander Stalks, Star Anise & Asafoetida, this is also the right time to add in the Red Chilli.
Add in the Garlic and Green Chilli Paste, give everything a mix and let everything fry until the raw smell goes away (30-40 seconds)
Now add in the finely chopped Tomatoes and Tomato Puree.
Give everything a good mix, and cook until the Tomatoes become mushy.
Once the Tomatoes can easily be mashed with the back of a spoon, add in the blended Soup.
Stir and let it come to a boil. The more you allow this to boil the more flavourful it’ll get, so around 25-20 minutes.