Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ingredients of Mulligatawny Soup
1 large onion, finely chopped
2 medium-size carrots, diced
1 stalk of celery diced
4 garlic cloves, fine chopped
1 small-size potato, peeled and diced
1 medium-size tomato, deseeded and diced
1/4 Cup basmati rice
1/2 Cup pink masoor dal
1 heaped teaspoon curry powder
2 Cup vegetable stock, warm
1/4 Cup coconut milk
2 tbsp cooking oil
Salt and black pepper to taste
1 bay leaf
a pinch of turmeric powder
2 tbsp fresh coriander leaves chopped
Juice of 1 lemon
How to Make Mulligatawny Soup
Start with preparing and chopping all the vegetables. Set aside.
Rinse and soak the rice and lentil in two separate bowls in enough water.
Heat oil in a large saucepan. Add bay leaf, celery stalks, onion and garlic. Saute for a minute or till the aroma of herbs is released.
Next add the diced carrots and potato. Stir and cook for 2 - 3 minutes over medium-high heat. Stirring regularly until the vegetables are beginning to soften and brown lightly.
Add the diced tomato and cook for a minute.
Drain water from the rice and lentil. Add both of them in the saucepan. Stir and cook for a minute.
Pour coconut milk and stir to combine nicely. Season with salt, pepper and curry powder.
Now add the warm stock water and the turmeric powder. If required, add lukewarm water to adjust the consistency of the soup. But this soup is bit thick in texture.
Bring the soup to boil once and then reduce the heat to low. Allow the soup to simmer, covered till the grains and vegetables are cooked. Stir the soup at regular intervals.
When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth. If you want a more rustic texture to the soup, do not blend.
Before serving, heat the soup for 3–4 minutes until piping hot and check the seasoning.
Ladle the soup into deep bowls and top each with a spoonful of chopped coriander.
Drizzle lemon juice.
Serve warm.