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Mulligatawny Soup is a rich and creamy #SoupRecipe from South Indian Cuisine. This #MulligatawnySoup is made with masoor dal, tamarind pulp, coconut milk, and mixed spices. You can now make this #AuthenticMulligatawnySoup with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Mulligatawny Soup Recipe:

Ghee - 1 tbsp
Cinnamon - 1 inch
Cloves - 2 nos
Cardamom (crushed) - 2 nos
Coriander Seeds (crushed) - 1 tsp
Onion (chopped) - 1 no
Green Chilli (chopped) - 1 no
Garlic (minced) - 1 tbsp
Ginger (minced) - 1 tbsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Curry Leaves - 2 Sprigs
Potato (diced) (boiled) - 1 no
Masoor Dal (boiled) - 1 Cup
Water - 3 Cups
Tamarind Pulp - 1 tbsp
Lemon Juice - 1 tsp
Coconut Milk - 1 Cup
Coriander Leaves (chopped) - 2 tbsp
Salt - 1 tbsp

Cooking Instructions:

1. Heat ghee in a pot and add the whole spices followed by the onion, green chillies, curry leaves, ginger and garlic, Saute for 2 minutes.

2. Add the boiled dal and boiled potato.

3. Add the spice powders and salt.

4. Add 3 Cups of water and simmer for 5 minutes.

5. Use a hand blender and make a smooth soup base.

6. Add the tamarind pulp, lemon juice and simmer for 6 mins. Finish with the coconut milk and coriander leaves.

Cooking Tips:

1. Boil ½ dal in 1 ½ Cups of water for 3 whistles.

2. Boil the diced potatoes for 2 whistles.

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