Mulligatawny Soup

Mulligatawny Soup

A spicy soup with an unmistakeable indian feel to it, it is said that this used to be a hot favourite amongst the british officers when they were in india. Mulligatawany soup features a large set of ingredients including coconutmilk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper!

Preparation Time: 15 mins
Cooking Time: 17 mins
Makes 4 servings

Ingredients

For The Masala Powder

2 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
2 tsp aniseeds (vilayati saunf)
1/4 tsp fenugreek (methi) seeds
2 small sticks cinnamon (dalchini)

For The Soup3/4 cup masoor dal (split red lentil)
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup finely chopped carrots
12 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
1/2 tsp lemon juice
salt to taste

Method 
For the masala powder

1. 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.
2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

For the soup

1. 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.
2. Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the soup in a mixer to a smooth purée and strain it using a strainer.
5. 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.
6. Serve hot.