Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mulligatawny soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Mulligatawny Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mulligatawny Soup is something which I have loved my entire life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have mulligatawny soup using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mulligatawny Soup:
- Prepare 1 cup split pigeon peas/toor dal
- Get 100 gm butter/oil
- Prepare 2 carrots diced finely
- Make ready 1/2 cup beans finely chopped
- Prepare 1/2 cup onions finely chopped
- Make ready 1/2 cup peas
- Prepare 1/2 cup chopped tomatoes
- Prepare 1/3 cup chopped potatoes (optional)
- Make ready 1 small red apple, de-skinned and chopped
- Prepare 1 tbsp minced garlic
- Take 1 tbsp turmeric powder
- Prepare 1 tsp chilli powder
- Make ready 2 tsp garam masala powder
- Prepare 1 tsp cumin powder
- Take 1 tbsp coriander powder
- Take To taste salt
- Prepare 1 pinch sugar
- Take 1 cup approx 200ml coconut milk
- Make ready As needed chopped coriander and chilli flakes for garnish
- Get 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'). This Mulligatawny Soup is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. Boil the water, add the stock cubes and, once the stock cubes have dissolved, add the rest of the basic ingredients.
Instructions 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.
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. Mulligatawny soup sounds very Indian and its roots are in India's past.
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