Mulligatawny Soup

For The Masala Powder\n

• \n \t
• 2 tsp coriander (Dhania) seeds\n \t
• 2 tsp cumin seeds (Jeera)\n \t
• 2 tsp aniseeds (Saunf)\n \t
• 1/4 tsp fenugreek (Methi) seeds\n \t
• 2 small sticks cinnamon (Dalchini)\n

\nFor The Soup\n

• \n \t
• 3/4 cup masoor dal (split red lentil)\n \t
• 2 tsp Corn flour\n \t
• 2 tbsp oil\n \t
• 1/2 cup finely chopped onions (Pyaz)\n \t
• 3/4 cup finely chopped carrots (Gajar)\n \t
• 1/2" piece ginger (Adrak)\n \t
• 1 tsp finely chopped garlic (Lehsun)\n \t
• 3/4 cup chopped tomatoes\n \t
• 1/4 tsp turmeric powder (Haldi)\n \t
• 1/2 cup coconut milk (Nariyal ka doodh)\n \t
• 1/4 cup cooked rice (Chawal)\n \t
• 1/2 tsp lemon juice\n \t
• salt to taste\n

\nMethod\n\nFor the masala powder\n

• \n \t
• 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.\nAllow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.\n

\n \n\nFor the soup\n

• \n \t
• 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.\n \t
• Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles.\n \t
• Allow the steam to escape before opening the lid.\n \t
• Blend the soup in a mixer to a smooth purée and strain it using a strainer.\n \t
• 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.\n \t
• Serve hot.\n

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