Mulligatawny soup

Name: Mulligatawny soup
Cuisine: Indian
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 tsp. red chilli powder or to taste; 1/2 cup coconut milk (room temperature); 1 tbsp. coriander-cumin powder; 1/2 tsp. turmeric powder; 2 tbsp. oil; 4-5 cups water / vegetable stock; to taste salt; 1 tsp. coriander leaves, chopped; 1 juice of 1 lemon; 1 tbsp. fried onions

Bethica Das @kitchen_flavours

Sharjah (UAE)

#wintersoups - This soup has it's origin from the British Raj. It is also called as an Anglo Indian Soup. The name derives from the Tamil wors '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.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cuptuvar dal (split pigeon pea lentil), soaked for an hour
1/4 cupbrown rice, soaked for an hour
1apple, chopped
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.garam masala powder
1/2 tsp.pepper powder
1 tsp.red chilli powder or to taste
1/2 cupcoconut milk (room temperature)
1 tbsp.coriander-cumin powder
1/2 tsp.turmeric powder
2 tbsp.oil
4-5 cupswater / vegetable stock
to tastesalt
1 tsp.coriander leaves, chopped
1juice of 1 lemon
1 tbsp.fried onions

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Steps

1

Soak the dal and rice in sufficient water for an hour.
2

Heat oil and saute the onion till light brown.
3

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.
4

Add the chopped apple, soaked tuvar dal, soaked rice....
5

...... and the stock.
6

Pressure cook for 3-4 whistles.
7

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.
8

Serve, garnished with coriander leaves & fried onions for an exciting light meal.