Once the oil is hot, add cumin seeds, bay leaves, and cinnamon and let them crackle for 4-5 seconds.
Add ginger and garlic and saute for a minute.
Add tomatoes, cilantro, and green chilies and cook for 2-3 minutes.
Now add 1 cup water, salt, and pepper and stir well.
Reduce the heat to low.
Cover the pan with a lid and cook for 20-25 minutes.
Remove the pan from heat and let the mixture cool for 10 minutes. Discard the bay leaves.
Transfer the cooled mixture to a blender and blend until smooth.
Pass the mixture through a fine mesh strainer.
Add the mixture back to the pan.
Add 2 cups of water and mix well. Bring it to a boil over medium-high heat.
Check for salt and pepper and add more if needed.
Add some sugar or jaggery if the shorba is too tangy.
Temper The Shorba
Heat ghee in a small pan over medium-high heat.
Once the ghee is hot, add cumin seeds, asafetida, and curry leaves and let them crackle for 3-4 seconds.
Pour the tadka over the shorba and mix well. Garnish with cilantro and serve hot.
Notes
Use the best quality tomatoes to make this shorba.You can increase or decrease the amount of green chillies and ginger according to your taste.To make Jain version, skip adding ginger and garlic.