Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mulligatawny soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mulligatawny soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Mulligatawny soup is something that I have loved my whole life.
This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers! The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor.so I'm told.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mulligatawny soup using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mulligatawny soup:
- Take 1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
- Take 1/4 cup brown rice, soaked for an hour
- Prepare 1 apple, chopped
- Get 1 onion, chopped
- Prepare 1 tsp. ginger-garlic paste
- Take 1 tsp. garam masala powder
- Get 1/2 tsp. pepper powder
- Get 1 tsp. red chilli powder or to taste
- Make ready 1/2 cup coconut milk (room temperature)
- Take 1 tbsp. coriander-cumin powder
- Take 1/2 tsp. turmeric powder
- Get 2 tbsp. oil
- Take 4-5 cups water / vegetable stock
- Prepare to taste salt
- Make ready 1 tsp. coriander leaves, chopped
- Take 1 juice of 1 lemon
- Take 1 tbsp. fried onions
It is related to the dish rasam. So EASY to make and absolutely delicious, you will Have you ever had mulligatawny? It's basically a curry soup, most often made with chicken. Mulligatawny soup is an Indo-British curry soup loaded with chicken, vegetables, lentils and apples.
Steps to make Mulligatawny soup:
- Soak the dal and rice in sufficient water for an hour.
- Heat oil and saute the onion till light brown.
- Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Saute till oil separates from the sides of the pan.
- Add the chopped apple, soaked tuvar dal, soaked rice….
- …… and the stock.
- Pressure cook for 3-4 whistles.
- When cool, blend to a puree. Simmer on medium flame till it comes to a boil. Switch - off the flame and add the coconut milk and lemon juice.
- Serve, garnished with coriander leaves & fried onions for an exciting light meal.
Thick, creamy and comforting, this soup will drive away the chill of late fall and winter days. This Mulligatawny soup is one of them. Where does Mulligatawny Soup come from? Of course, soup is not traditional to Indian cuisine and mulligatawny was developed from something else entirely. Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying.
So that’s going to wrap this up with this special food mulligatawny soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
