Roasted Turka Tomato Soup and Chilli Cheese Toastie
Get ready to dive into ultimate comfort food! This Roasted Tarka Tomato Soup is packed with bold, roasted flavors, and when paired with a gooey, spicy chilli cheese toastie, it’s pure magic. Perfect for cozying up on a chilly day, or anytime you just want something that tastes like a warm hug.
Ingredients
- 1 kg small tomatoes, any big ones halved
- 1 Red onion, roughly chopped
- 1 Bulb garlic, top cut off
- A thumb-sized piece of ginger, sliced
- 1 tsp Red chilli powder
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Black pepper (whole or cracked)
- ¼ tsp Turmeric powder
- 2 tbsp Veg oil
- Salt
Dhal
- 150g red split lentils
- 600–700 ml water (or as needed)
Tarka
- 50 ml vegetable oil
- 5 cloves garlic, thinly sliced
- Small handful of curry leaves (optional but excellent)
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp turmeric
Chilli Cheese Toastie
- 150g Cheddar cheese, grated
- 4–6 Green chillies, finely chopped (adjust to heat preference)
- 1 tsp Chaat masala
- Bread of your choice
- Butter (for spreading, optional)
Step 1
Preheat oven to 200°C (390°F).
Step 2
Combine the tomatoes, onion, garlic, ginger, chilli powder, coriander seeds, cumin seeds, black pepper, turmeric, oil, and salt on a baking tray and toss to coat evenly.
Step 3
Roast for 30–40 minutes, until everything is soft, slightly charred, and aromatic.
Step 4
Rinse the red lentils until the water runs clear. Add them to a pot with water and a pinch of salt, bring to a boil, then simmer for 15–20 minutes until tender. Skim off any foam that rises to the surface.
Step 5
Squeeze the roasted garlic out of its skins, then add all the roasted vegetables to the lentils. Blend with a stick blender until smooth or leave some texture if you prefer. Adjust the seasoning and add more water if you’d like a thinner consistency.
Step 6
Heat the 50 ml of oil in a small pan until it begins to shimmer. Add the mustard and cumin seeds and let them crackle. Stir in the sliced garlic and cook until golden, then add the turmeric and curry leaves, keeping an eye out for any spluttering.
Step 7
Pour the hot tarka over the dhal right before serving.
Step 8: Chilli Cheese Toastie
Combine the grated cheddar, chopped chillies, and chaat masala in a bowl and mix well.
Step 9
Butter the outside of the bread slices if you like, then fill them with the chilli-cheese mixture.
Step 10
Toast the sandwich in a press, frying pan, or under a grill until the cheese melts and the bread turns golden and crisp.