by Tarla Dalal
Added to 64 cookbooks
This recipe has been viewed 23309 times
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!
- 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.
- Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.
- 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.
- Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Blend the soup in a mixer to a smooth purée and strain it using a strainer.
- 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.
- Serve hot.
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