Mulligatawny Soup, Mulligatawany Soup
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 49015 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.
Mulligatawny Soup features a large set of ingredients including coconut milk, 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.
Nutrient values per serving
|Vitamin A||447.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||10.7 mg|
|Folic Acid||24.5 mcg|
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