Serves: 4
Total Calories: 141

1 1/2 pounds vine-ripened tomatoes, coarsely chopped
1 small russet potato or any kind, coarsely chopped
1 small onion, quartered
2 small carrots, coarsely chopped
12 to 15 green beans ends removed, coarsely chopped
1/2 cup dried split yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
4 to 5 quarter-size slices peeled fresh ginger
1 clove garlic (large), peeled
1/2 cup coarsely chopped fresh cilantro, including soft stems
4 to 6 cups water
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon peanut oil
1 tablespoon coriander seeds, coarsely ground
1 teaspoon cumin seeds, coarsely ground
Minced scallion, green parts only, or chives

1. Place everything except the oil, coriander and cumin seeds, and scallion greens in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cook, uncovered, until the dal and the green beans are tender, about 35 minutes.

2. Let cool, then pour contents into a blender and blend until smooth. If you prefer a smoother texture, pass soup through a food mill or a fine-mesh strainer into a bowl.

3. Return the soup to the pan and bring to a boil over high heat, adding more water if you prefer a thinner soup. Reduce the heat to medium-low, cover the pan and simmer 7 to 10 minutes to blend the flavors. Transfer to a serving bowl, cover and keep warm.

4. Heat the oil in a small saucepan over medium-high heat and add the coriander and cumin seeds they should sizzle upon contact with the hot oil. Quickly transfer them to the soup and stir lightly. Garnish with scallion greens and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 31

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant