Mulligatawny Soup Soup made from dal, rice and peppercorns, a delicacy with great taste. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 18 Aug 2016 in Recipes Course New Update Main Ingredients Split Pigeon Pea, Rice Cuisine Indian, Sri Lankan Course Soups Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Mulligatawny Soup 6 tablespoons Split Pigeon Pea 3 tablespoons Rice 2 cloves Garlic peeled 1 inch piece Ginger peeled 1 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1 teaspoon Coriander powder 1 teaspoon Cumin powder 1/2 teaspoon Peppercorns 2 tablespoons Ghee 1 large Onion finely chopped 1 Bay leaf to taste Salt 3/4 cup Coconut milk 2 tablespoons Tamarind pulp 1/2 teaspoon Garam masala powder 1/2 teaspoon Peppercorns crushed 1 tablespoon Rice boiled Method Advertisment Soak the lentils and rice in water. Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste. Heat ghee in a pan, add bay leaf and chopped onions. Sauté for a minute on high heat. Add soaked dal and rice. Mix and then add the ground paste and a little water. Mix and add little salt. When the soup comes to a boil cover and cook till the rice and dal is done. Strain and bring the soup to a boil again. Add tamarind pulp, coconut milk and stir. Add garam masala powder and mix well. Boil for some time then add crushed pepper corns. Garnish with boiled rice and serve hot. Nutrition Info Calories 1438 Carbohydrates 120.4 Protein 25.7 Fat 94.9 Other Fiber Iron- 15.6mg #Bay leaf #Coconut milk #Coriander powder #Cumin powder #Garam masala powder #Garlic #Ghee #Ginger #Onion #Peppercorns #Red chilli powder #Rice #Salt #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article