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 tsp coriander seeds
- 1 level tsp cumin seeds
- 1 level tsp 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 celery stoke, chopped
- 2 tbsp green masala
- 5 oz masoor daal, rinsed
- 1/4 cup rice, rinsed
- 3 large tomatoes, roughly chopped
- 1 lt water(4 cups)
- 1 can coconut milk
- 1/4 cup rice
- lemon juice to taste
- 1 tsp salt
Instructions
- Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 1 minutes, or in a saucepan, till they release the aroma. Stir after a minute.
- Grind into a powder in a small grinder or with a mortar and pestle.
- Heat the oil in a pan, add the onions, carrots, celery and green masala, and fry 2 minutes.
- Add the dal, rice, tomatoes, ground roasted spices, turmeric powder and the water.
- Cover and cook for 15 minutes or until the vegetables are tender.
- Pour into a blender or food processor and blend.
- Add the coconut milk, lemon juice, and salt to the soup.
- Sprinkle chopped cilantro before serving.
- 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.
Substitute yoghurt or sour cream for coconut,
You can use vegetables of your choice.