Mulligatawny Soup

Name: Mulligatawny Soup
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup split pigeon peas/toor dal; 100 gm butter/oil; 2 carrots diced finely; 1/2 cup beans finely chopped; 1/2 cup onions finely chopped; 1/2 cup peas; 1/2 cup chopped tomatoes; 1/3 cup chopped potatoes (optional); 1 small red apple, de-skinned and chopped; 1 tbsp minced garlic; 1 tbsp turmeric powder; 1 tsp chilli powder; 2 tsp garam masala powder; 1 tsp cumin powder; 1 tbsp coriander powder; To taste salt; 1 pinch sugar; 1 cup approx 200ml coconut milk; As needed chopped coriander and chilli flakes for garnish; As needed sour cream to serve on top

Trisha Rudra @cook_15543317

Kolkata

With it's origins in Southern India, this English soup is related to the humble rasam, and gets it's name from the Tamil words 'Milagai' meaning Pepper and 'Tanni' meaning water...literally, Pepper Water. The Anglicized name and use of indigenous ingredients make this perfect for a complete meal in itself.

Trisha Rudra @cook_15543317

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Ingredients

6 servings

1 cupsplit pigeon peas/toor dal
100 gmbutter/oil
2carrots diced finely
1/2 cupbeans finely chopped
1/2 cuponions finely chopped
1/2 cuppeas
1/2 cupchopped tomatoes
1/3 cupchopped potatoes (optional)
1small red apple, de-skinned and chopped
1 tbspminced garlic
1 tbspturmeric powder
1 tspchilli powder
2 tspgaram masala powder
1 tspcumin powder
1 tbspcoriander powder
To tastesalt
1 pinchsugar
1 cupapprox 200ml coconut milk
As neededchopped coriander and chilli flakes for garnish
As neededsour cream to serve on top

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Steps

1

Wash the lentils very well and keep aside.
2

Heat a large pot with butter or oil and when melted, add chopped garlic.
3

Stir quickly and when they start turning golden, add the chopped onions.
4

Let the onions start turning translucent. Now add the rest of the chopped vegetables, except tomatoes, and mix well.
5

Add turmeric, chilli powder, coriander and cumin powders.
6

Once the vegetable start sweating, add the washed lentils.
7

Season with salt, sugar and garam masala powders.
8

Now add 2 cups of water, vegetable stock or broth.
9

Bring to a simmer and cover with a lid. Keep stirring once every 5 or 6 minutes, until the lentils have turned soft and vegetables are cooked.
10

The water will have been soaked up by the lentils; add some more water and the coconut milk. Stir and check salt/seasonings.
11

Your mulligatawny soup will be ready in about 20 mins. The soup should not be runny, but on the thicker side. You can also make this in the pressure cooker, but dal should not become mushy.
12

Serve hot with rice, or bread.