How to Make Perfect Mulligatawny soup

How to Make Perfect Mulligatawny soup Delicious, fresh and tasty.

Mulligatawny soup. Fantastic soup.just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. Stir in the flour, curry, sugar, salt, pepper and mace until blended.

Mulligatawny Soup is an Anglo-Indian invention.

Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one.

You can make this soup a day ahead and you can add chicken pieces in the soup as well.

You can have Mulligatawny soup using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mulligatawny soup

1. You need 1/2 cup of tuvar dal (split pigeon pea lentil), soaked for an hour.

2. You need 1/4 cup of brown rice, soaked for an hour.

3. It’s 1 of apple, chopped.

4. It’s 1 of onion, chopped.

5. Prepare 1 tsp. of ginger-garlic paste.

6. It’s 1 tsp. of garam masala powder.

7. Prepare 1/2 tsp. of pepper powder.

8. You need 1 tsp. of red chilli powder or to taste.

9. It’s 1/2 cup of coconut milk (room temperature).

10. It’s 1 tbsp. of coriander-cumin powder.

11. It’s 1/2 tsp. of turmeric powder.

12. It’s 2 tbsp. of oil.

13. Prepare 4-5 cups of water / vegetable stock.

14. You need to taste of salt.

15. You need 1 tsp. of coriander leaves, chopped.

16. It’s 1 of juice of 1 lemon.

17. It’s 1 tbsp. of fried onions.

Add the onions, celery, and carrots.

Vegetarian Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make.

Don't be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack.

I used my very favorite cooking pot for this Mulligatawny recipe, but any good-sized pot should do the trick.

Mulligatawny soup step by step

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..

Authentic Mulligatawny soup did not have meat or cream in it.

Furthermore, curry powder was not used, while individual spices were.

I am sure that this is a delicious soup, but it is a creamy meat and lentil soup, as opposed to a "Mulligatawny" Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying.

There are many versions of this popular soup - some contain rice, some coconut milk, others are vegetarian while some include meat.

The important elements are spice, sweetness, and in my opinion lentils.