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  • Urid, Dahl 225.0 g
  • Water 125.0 ml
  • Cumin, seeds 1.0 g
  • Garlic 4.0 g
  • Ginger 4.0 g
  • Turmeric powder 1.0 g
  • Salt 3.0 g
  • Coriander leaves, chopped 2.0 g
  • Green chilli, chopped 2.0 g
  • Red capsicum, brunoise 40.0 g
  • Green capsicum, brunoise 40.0 g
  • Baking soda 1.0 g



  • Coriander, leaves picked 3.0 g
  • Cream 50.0 ml

Designed for professional chefs, check out this Spicy Tomato Soup with Daal Pakora recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Powder.



  1. Pakoras:

    • Place the daal in a container and cover with water. Leave overnight to soften.
    • Next day drain off all the excess water, the daal should have doubled in size. Place in a blender with the cumin seed, garlic, ginger, turmeric powder and water. Blend till smooth.
    • Stir through the salt, coriander leaves, chilli pepper, red and green capsicum. Mix in the baking powder, now rest for 30 mins.
    • Heat frying oil to 170°C. Using 2 spoons make quenelles and drop them in the oil, let them cook till golden brown then remove and drain on a paper towel.
  2. Soup:

    • Heat the oil and sauté off the onions, once soft, add the dry red chilli, cumin seeds, mustard seeds, asafoetida powder, curry leaves, sweet green chilli, curry base and salt, then cook till soft and fragrant.
    • Remove from heat and place in a blender with the water, then blend till smooth. Return to the heat and simmer for 10 mins.
    • Whisk in the Knorr Tomato Powder and simmer for another 1 min, remove from heat and mix in the cream.
  3. Plating:

    • Divide the soup up into bowls then garnish with the pakoras, cream and coriander leaves.
    • Serve with naan or roti.