Recipe: Perfect Mulligatawny Soup

Recipe: 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 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mulligatawny Soup

1. Prepare 1 cup of split pigeon peas/toor dal.

2. You need 100 gm of butter/oil.

3. It’s 2 of carrots diced finely.

4. You need 1/2 cup of beans finely chopped.

5. It’s 1/2 cup of onions finely chopped.

6. You need 1/2 cup of peas.

7. You need 1/2 cup of chopped tomatoes.

8. It’s 1/3 cup of chopped potatoes (optional).

9. You need 1 of small red apple, de-skinned and chopped.

10. You need 1 tbsp of minced garlic.

11. It’s 1 tbsp of turmeric powder.

12. It’s 1 tsp of chilli powder.

13. Prepare 2 tsp of garam masala powder.

14. You need 1 tsp of cumin powder.

15. Prepare 1 tbsp of coriander powder.

16. You need To taste of salt.

17. You need 1 pinch of sugar.

18. You need 1 cup of approx 200ml coconut milk.

19. You need As needed of chopped coriander and chilli flakes for garnish.

20. You need As needed of sour cream to serve on top.

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 instructions

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..

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.

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

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