Tomato Soup-2

400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ cup warm milk, salt and prepper to taste

For serving:
fresh cream
bread croutons

Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Blend in a blender and strain. Melt the butter, add the onion and fry for 3 to 4 minutes. Add the strained mixture. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly. Add the sugar, milk, salt and pepper. Serve hot with cream and bread croutons.