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Sify Home > Food > Vegrecipes > Category > Raitas salads and soups > Soup and stew > Mulligatawny Soup
Mulligatawny Soup
Category : Coconut, Tomatoes, Onion, Soup and stew
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Dry roast the coriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon sticks in a hot heavy based pan or tava until they release their aroma.
- Grind into a powder in a blender, then sieve.
- Heat the oil in a pan, add the onions, carrots, ginger and fry for 2 mins.
- Add the daal, tomatoes, ground raw spices, turmeric powder and the water.
- Cover and cook for 15 mins or until the vegetables are tender.
- Pour into a blender and blend, then strain.
- Add the coconut milk, cooked rice and lemon juice to the soup.
- Season with salt and serve hot.
Ingredients:
200 ml - thick coconut milk
150 g - masoor or toovar dal, washed
3 - large tomatoes, roughly chopped
2 - medium onion, peeled and roughly chopped
2 - carrots, peeled and roughly chopped
4 - garlic cloves, peeled and finely chopped
2 tbsps - coriander seeds
1 tsp - cumin seeds
15 ml - aniseed (saunf)
1 1/4 tsp - fenugreek seeds (methi)
1 inch - cinnamon sticks
30 ml - oil
1/4 tsp - turmeric powder
1 litre - water
3 tbsp - cooked rice
lemon juice to taste
salt
200 ml - thick coconut milk
150 g - masoor or toovar dal, washed
3 - large tomatoes, roughly chopped
2 - medium onion, peeled and roughly chopped
2 - carrots, peeled and roughly chopped
4 - garlic cloves, peeled and finely chopped
2 tbsps - coriander seeds
1 tsp - cumin seeds
15 ml - aniseed (saunf)
1 1/4 tsp - fenugreek seeds (methi)
1 inch - cinnamon sticks
30 ml - oil
1/4 tsp - turmeric powder
1 litre - water
3 tbsp - cooked rice
lemon juice to taste
salt
RECIPES BY REHANA KHAMBATY
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