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Mulligatawny Soup

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Mulligatawny Soup

Potato, apples and carrots cooked with spices and lentils, blended into puree and finished with coconut milk. Heavenly.

Ingredients

  • 1 1/2 tsp vegetable oil
  • 3-4 shallots, diced
  • 10 gm ginger, minced
  • 1 clove garlic, minced
  • 1 green chilly, minced
  • Few cardamom seeds
  • 1 cinnamon stick
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 30-40 gms diced red bell peppers
  • 1 bay leaf
  • 5-6 black peppercorns
  • 100 gm red lentils (masoor dal) soaked for an hour
  • 1/2 cup coconut milk
  • Juice of 1/2 a lime
  • 1 Tbsp tamarind pulp
  • 1 1/2 liters vegetable stock
  • 20 gm apples diced or grated
  • 40 gm carrots diced or grated
  • 1 medium potato diced or grated
  • Salt and pepper to season
  • 2-3 sprigs fresh coriander leaves

Method

  1. Heat pan with the vegetable oil, sweat the shallots, ginger, garlic, green chilies.
  2. Add all the spices, whole & powdered, and cook for 3-4 minutes.
  3. Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.
  4. Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.
  5. Season to taste.
  6. Blend the soup to a smooth puree.
  7. Add the coconut milk, fresh coriander leaves and lime juice to finish the soup.

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