Chop tomatoes and prepare seasoning ingredients (curry leaves, mustard seeds, cumin seeds, dry red chili, chana dal, green chili pepper).
Stove-Top Method:Steam tomatoes to soften them and allow to cool. Remove skin, crush, add sugar, salt and mix well. Heat oil in a pan on low flame and sauté curry leaves, mustard seeds, cumin seeds, dry red chili, chana dal, green chili pepper. Add the tomato mixture to the pan and stir well for 3-4 minutes. Add water depending on your preferred consistency.
Instant Pot Method:Set IP to 'Sauté' mode. Once the 'Hot' sign comes up, add oil and give it a minute and sauté seasoning ingredients till the mustard seeds splutter, add turmeric and mix well. Add tomato, and sauté for a few of minutes. Add salt, jaggery powder, 1.5 cups of water, mix well, tighten the lid and set IP to 'steam' mode for 10 minutes. Quick release, remove lid, add cilantro, mix well.
Transfer to bowl and enjoy hot soup.
Video
Notes
Goes well with Opo Squash and Yellow Mung Curry and steamed rice or simply by itself as a soup.*Use organic ingredients wherever possible