Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

Ingredients

• 2              level tbsp coriander seeds
• 1              level tbsp cumin seeds
• 1              level tbsp aniseed seed
• 1/4           level tsp fenugreek seeds
• 1              1″ cinnamon sticks
• 2              tbsp canola oil
• 2              medium onions, peeled and chopped
• 2              carrots, peeled and roughly chopped
• 2              tbsp green masala
• 5              oz masoor daal, washed
• 3              large tomatoes, roughly chopped
• 1              lt water(4 cups)
• 1              can coconut milk
• 3              tbsp cooked rice
•                 lemon juice to taste
• 1              tsp salt

Instructions

1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
2. Grind into a powder in a small grinder or with a mortar and pestle.
3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
5. Cover and cook for 15 minutes or until the vegetables are tender.
6. Pour into a blender or food processor and blend.
7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
8. Serve hot with a toast or cracker.

Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.