Mulligatawny Soup | Lentil Soup | Indian Vegetarian Dal Soup
Mulligatawny soup is originated from South Indian Cuisine. This is a lentil-based soup flavored with Indian spices and generally served with rice. It is full of protein.
Ingredients (Serves – 2)
Masoor dal – 4 Tbsp
Raw rice – 3 Tbsp
Garlic Peeled – 3-4 cloves
Ginger – 1 inch
Red Chilli Powder – ½ Tsp
Turmeric Powder – ½ Tsp
Cumin Powder – ½ Tsp
Coriander Powder – ½ Tsp
Black Pepper Powder - ½ Tsp
Onion sliced – 1 medium
Bay leaf -1 no.
Coconut milk – ¾ cup
Tamarind Pulp – 3 Tsp
Ghee – 1 Tsp
Oil – 1 Tsp
Cooked Rice – 2 Tbsp
Salt – as per taste
Methods:
1. Wash the rice and lentil 3-4 times. Soak both in water for 30 minutes.
2. Grind garlic, ginger, red chilli powder, turmeric powder, cumin powder, coriander powder and black pepper powder to a paste with little water. Keep aside.
3. Heat 1 Tsp oil and 1 Tsp ghee in a pan. Add bay leaf and sliced onions. Saute for 1-2 minute in high flame till the onions are translucent. Add soaked lentil and rice. Mix and saute for 1 minute.
4. Add salt and the ground paste and mix.
5. Add 2 ½ cup of water.
6. Transfer to a pressure cooker and cook 3 -4 whistle or till the rice and dal is done. When it is slightly cool blend with a hand mixer or in a blender.
7. Strain the soup. Pour it in a pan and bring it to boil. Add 3 Tbsp of tamarind pulp and boil for 2-3 minutes to remove the smell of tamarind.
8. Make the flame to low and add ½ cup coconut milk and stir. Boil for 1-2 minutes in low flame.
9. Garnish with cooked rice, black pepper powder, coconut milk and serve.
#Mulligatawnysoup #Lentilsoup #Indiandalsoup
