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Mulligatawny Soup
Nov 30, -0001

For The Masala Powder

  • 2 tsp coriander (Dhania) seeds
  • 2 tsp cumin seeds (Jeera)
  • 2 tsp aniseeds (Saunf)
  • 1/4 tsp fenugreek (Methi) seeds
  • 2 small sticks cinnamon (Dalchini)
For The Soup
  • 3/4 cup masoor dal (split red lentil)
  • 2 tsp Corn flour
  • 2 tbsp oil
  • 1/2 cup finely chopped onions (Pyaz)
  • 3/4 cup finely chopped carrots (Gajar)
  • 1/2" piece ginger (Adrak)
  • 1 tsp finely chopped garlic (Lehsun)
  • 3/4 cup chopped tomatoes
  • 1/4 tsp turmeric powder (Haldi)
  • 1/2 cup coconut milk (Nariyal ka doodh)
  • 1/4 cup cooked rice (Chawal)
  • 1/2 tsp lemon juice
  • salt to taste
Method For the masala powder
  • Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring occasionally. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.
  For the soup
  • Heat the oil in a pressure cooker, add the onions, carrots, ginger and garlic and sauté on a medium flame for 1 to 2 minutes.
  • Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid.
  • Blend the soup in a mixer to a smooth purée and strain it using a strainer.
  • Transfer the purée to a deep non-stick pan, add the coconut milk, rice, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  • Serve hot.