Mulligatawny Soup | Lentil Soup | Indian Vegetarian Dal Soup

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.