Mulligatawany Soup


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A spicy soup with an unmistakeable indian feel to it, it is said that this used to be a hot favourite amongst the british officers when they were in india. Mulligatawany soup features a large set of ingredients including coconutmilk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper!

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Makes 4 servings
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Ingredients


For The Masala Powder
2 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
2 tsp aniseeds (vilayati saunf)
1/4 tsp fenugreek (methi) seeds
2 small sticks cinnamon (dalchini)

For The Soup
3/4 cup masoor dal (split red lentil)
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup finely chopped carrots
12 ginger (adrak)
1 tsp finely chopped garlic (lehsun)
3/4 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup coconut milk (nariyal ka doodh)
1/4 cup cooked rice (chawal)
1/2 tsp lemon juice
salt to taste

Method
For the masala powder

  1. Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

For the soup

  1. Heat the oil in a pressure cooker, add the onions, carrots, ginger and garlic and sauté on a medium flame for 1 to 2 minutes.
  2. Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Blend the soup in a mixer to a smooth purée and strain it using a strainer.
  5. Transfer the purée to a deep non-stick pan, add the coconut milk, rice, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  6. Serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 14 Feb 13 10:44 AM


Love the taste of this masoor dal soup with a strong coconut influence.