Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, mulligatawny soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice.
Mulligatawny Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mulligatawny Soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have mulligatawny soup using 20 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mulligatawny Soup:
- Make ready 1 cup split pigeon peas/toor dal
- Prepare 100 gm butter/oil
- Get 2 carrots diced finely
- Take 1/2 cup beans finely chopped
- Take 1/2 cup onions finely chopped
- Make ready 1/2 cup peas
- Take 1/2 cup chopped tomatoes
- Make ready 1/3 cup chopped potatoes (optional)
- Take 1 small red apple, de-skinned and chopped
- Take 1 tbsp minced garlic
- Prepare 1 tbsp turmeric powder
- Get 1 tsp chilli powder
- Get 2 tsp garam masala powder
- Make ready 1 tsp cumin powder
- Prepare 1 tbsp coriander powder
- Prepare To taste salt
- Make ready 1 pinch sugar
- Get 1 cup approx 200ml coconut milk
- Prepare As needed chopped coriander and chilli flakes for garnish
- Make ready As needed sour cream to serve on top
Mulligatawny [ˈmɐlɨɡəˈtɑːni] (listen (help · info)) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagāy (Tamil: மிளகாய் 'chilli') or miḷagu (மிளகு 'pepper'), and taṇṇi (தண்ணி, 'water'). It is related to the dish rasam Method. Add the curry powder for a minute then stir in the tomato purée.
Steps to make Mulligatawny Soup:
- Wash the lentils very well and keep aside.
- Heat a large pot with butter or oil and when melted, add chopped garlic.
- Stir quickly and when they start turning golden, add the chopped onions.
- Let the onions start turning translucent. Now add the rest of the chopped vegetables, except tomatoes, and mix well.
- Add turmeric, chilli powder, coriander and cumin powders.
- Once the vegetable start sweating, add the washed lentils.
- Season with salt, sugar and garam masala powders.
- Now add 2 cups of water, vegetable stock or broth.
- Bring to a simmer and cover with a lid. Keep stirring once every 5 or 6 minutes, until the lentils have turned soft and vegetables are cooked.
- The water will have been soaked up by the lentils; add some more water and the coconut milk. Stir and check salt/seasonings.
- Your mulligatawny soup will be ready in about 20 mins. The soup should not be runny, but on the thicker side. You can also make this in the pressure cooker, but dal should not become mushy.
- Serve hot with rice, or bread.
Boil the water, add the stock cubes and, once the stock cubes have dissolved, add the rest of the basic ingredients. Add the fried onions, chutney and salt and pepper. Mulligatawny soup has its origins in South Indian cuisine, and the name comes from two Tamil words meaning pepper water. The original mulligatawny was thin and made with vegetables, Madras curry and coconut. It became fashionable when the British took a fancy to it during the days of colonial rule in India.
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