Mulligatawny Soup

Soups are ideal comfort foods. Spicy soups are great for cold rainy days when you would like to be done with just one dish. All the more better when it has proteins, carbs and vegetables!!!

Mulligatawny soup is a one meal dish adapted by the British and ideal for the cold days.

This is off to Vaishali's 'It’s a vegan world – British'; Shanthi's 'Lovely winter recipes'; Bombay Foodie's 'A.W.E.D. - Britain' - started by DK of 'Chef In You'.

'Mulaguthanni Soup'

Ingredients:

Masoor dal ¼ cup

Basmati Rice 2Tbsp

Butter 2 Tbsp

Onion 1, chop

Carrots 2, chop

Green apple 1, chop

Curry Pd 1½ Tbsp

Seasoning Cube 2

Salt to taste

Peppercorns ¾ tsp

Lemon juice/tamrind paste

Garam masala powder

Coriander leaves to garnish

Method:

Soak the lentils in enough water for 1 hour. It will become pale in colour and cook faster.

Drain and keep aside. Reserve water.

Soak rice for 15 minutes and cook until fluffy. Keep aside.

Heat butter and oil in a pressure cooker. Add onions and sauté.

Add the carrots and ¾ of the apple. Sauté. Add curry powder, dal, seasoning cubes and cook for 2 minutes. Add water and pressure cook till the lentils are soft.

Cool and blend in a mixer.

Strain and bring the soup to a boil again.

Add salt and lemon juice (or tamrind paste) and stir.

Add a pinch of garam masala powder and mix well.

Boil for some time then add crushed pepper corns.

Spoon rice and a spoonful of apple into each bowl and spoon the soup on top.

Sprinkle fresh coriander leaves and serve hot.