Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mulligatawny soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Mulligatawny Soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Mulligatawny Soup is something which I have loved my whole life.
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 can achieve that.
The ingredients needed to make Mulligatawny Soup:
- Get 1 cup split pigeon peas/toor dal
- Get 100 gm butter/oil
- Make ready 2 carrots diced finely
- Take 1/2 cup beans finely chopped
- Make ready 1/2 cup onions finely chopped
- Get 1/2 cup peas
- Get 1/2 cup chopped tomatoes
- Make ready 1/3 cup chopped potatoes (optional)
- Get 1 small red apple, de-skinned and chopped
- Get 1 tbsp minced garlic
- Get 1 tbsp turmeric powder
- Make ready 1 tsp chilli powder
- Get 2 tsp garam masala powder
- Prepare 1 tsp cumin powder
- Get 1 tbsp coriander powder
- Prepare To taste salt
- Make ready 1 pinch sugar
- Take 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
Add chicken stock, mix well and bring to the boil. Easy soup with storecupboard ingredients which can also be done quicker in the pressure cooker. 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. Mulligatawny [ˈmɐlɨɡəˈtɑːni] (listen (help · info)) is a soup which originated from South Indian cuisine.
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.
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 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.
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