How to make Mulligatawny Soup -
Soup made from dal, rice and peppercorns, a delicacy with great taste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Pigeon Pea, Rice (चावल)
Cuisine : Indian, Sri Lankan
Course : Soups
For more recipes related to Mulligatawny Soup checkout Dal Aur Gajar Shorba, Arhar Aur Tamatar Ka Shorba. You can also find more Soups recipes like Tomato Carrot and Coconut Milk Soup Apple Soup With Yogurt And Brown Spices Minted Green Peas Soup With Corn Pearls Spinach and Chickpeas in Broth
Mulligatawny Soup Recipe Card
Soups are something you can have all year long and any time of the day. The best part is the unbelievable variety. Right from rich warm soups for cold wintery nights to light soups that match bright sunny days – there is a soup for every mood, occasion and season.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mulligatawny Soup Recipe
Split Pigeon Pea 6 tablespoons
Rice 3 tablespoons
Garlic peeled 2 cloves
Ginger peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns crushed 1/2 teaspoon
Rice boiled 1 tablespoon
Method
Step 1
Soak the lentils and rice in water.
Step 2
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Step 3
Heat ghee in a pan, add bay leaf and chopped onions.
Step 4
Sauté for a minute on high heat. Add soaked dal and rice.
Step 5
Mix and then add the ground paste and a little water. Mix and add little salt.
Step 6
When the soup comes to a boil cover and cook till the rice and dal is done.
Step 7
Strain and bring the soup to a boil again. Add tamarind pulp, coconut milk and stir.
Step 8
Add garam masala powder and mix well. Boil for some time then add crushed pepper corns.
Step 9
Garnish with boiled rice and serve hot.
Nutrition Info
Calories : 1438 Kcal
Carbohydrates : 120.4 gm
Protein : 25.7 gm
Fat : 94.9 gm
Other : Iron- 15.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
