Name: Mulligatawny Soup recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 3
Ingredients: 1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour; 1/4 cup brown rice, soaked for an hour; 1 apple, chopped; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 1 tbsp. coriander-cumin powder; 1/2 tsp. turmeric powder; 1 tsp. red chili powder or to taste; juice of 1 lemon; salt to taste; 1/2 cup coconut milk (room temperature); 2 tbsp. oil; 4-5 cups water / vegetable stock; 1 tbsp. coriander leaves, chopped; 1 tbsp. fried onions

ABOUT Mulligatawny Soup RECIPE

It is a well known fact that this soup has its origin from the British Raj. It is also called as an Anglo Indian Soup. The name derives from the Tamil word 'Milagu' & 'Thanni', meaning 'Pepper Water'. Whatever the reason, this soup tastes simply superb and very filling too. It is a curried soup with the flavours of lentil, rice, apple and all other spices. It is finished off with coconut milk and lime juice to get a tangy taste. So if you are looking for a light meal then go for this amazing curried soup.

Ingredients Serving: 3

1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
1/4 cup brown rice, soaked for an hour
1 apple, chopped
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. garam masala powder
1/2 tsp. pepper powder
1 tbsp. coriander-cumin powder
1/2 tsp. turmeric powder
1 tsp. red chili powder or to taste
juice of 1 lemon
salt to taste
1/2 cup coconut milk (room temperature)
2 tbsp. oil
4-5 cups water / vegetable stock
1 tbsp. coriander leaves, chopped
1 tbsp. fried onions

Instructions

Soak the dal and rice in sufficient water for an hour.
Heat oil and saute the onion till light brown. Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Saute till oil separates from the sides of the pan.
Add the chopped apple, soaked tuvar dal, soaked rice and the stock. Pressure cook for 3-4 whistles.
When cool, blend to a puree. Simmer on medium flame till it comes to a boil. Switch off the flame and add the coconut milk and lemon juice.
Serve, garnished with coriander leaves & fried onions for an exciting light meal.

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