Mulligatawny Soup

Ingredients

• 6 tablespoons split pigeon pea (toor dal)
• 3 tablespoons rice
• 2 garlic cloves, 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
• Salt to taste
• 3/4 cup coconut milk
• 2 tablespoons tamarind pulp
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon crushed peppercorns 
• 1 tablespoon rice, boiled

Method

1. Soak the lentils and rice in water.
2. Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
3. Heat ghee in a pan, add bay leaf and chopped onions.
4. Sauté for a minute on high heat. Add soaked dal and rice.
5. Mix and then add the ground paste and a little water. Mix and add little salt.
6. When the soup comes to a boil cover and cook till the rice and dal is done.
7. Strain and bring the soup to a boil again. Add tamarind pulp, coconut milk and stir.
8. Add garam masala powder and mix well. Boil for some time then add crushed pepper corns.
9. Garnish with boiled rice and serve hot.

Nutrition Info