1 cup coarsely grated cheese
10 cups water
2 cups masoor dal
3 cloves garlic, chopped
4 tbsps. oil
8 slices bread (1/4” thick)
2 large onions, minced fine
1 carrot, grated
1 tbsp. chopped coriander leaves
2 tomatoes, peeled and chopped
salt and pepper to taste
1. Heat the oil in a pan, add the garlic and lightly brown. Then mash the garlic with the back of a spoon. Add the onions and fry till golden brown.
2. Add the tomatoes and carrot. When the vegetables are blended, add the dal alongwith the water and salt to taste. Simmer until the dal is soft.
3. When ready to serve, lightly toast the bread and place a slice each in 8 individual soup bowls. Divide the cheese into equal proportion and sprinkle on each toast.
4. Pour the soup over the cheese and toast and serve hot, garnished with coriander leaves. Make 8 servings.
Note: The soup can be made in advance and warmed through when required, but the toast must be freshly made.