adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mulligatawny Soup II
0 Likes
Total Time:
Mulligatawny soup with tamarind, coconut milk, lentils, and spices. A cozy and flavorful Anglo-Indian classic.
Ingredients:
  • 1 tablespoon ghee (clarified butter), or vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 green chile peppers, chopped
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 2 teaspoons ground coriander seed
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 4 pods cardamom, bruised
  • 1 tablespoon chopped fresh curry
  • 1 carrot, chopped
  • 1 apple - peeled, cored, and chopped
  • 1 large potato, peeled and diced
  • 1 cup Masoor dhal (red lentils), rinsed, drained
  • 8 cups chicken broth
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon lemon juice
  • 2 cups coconut milk
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large pan over low heat, gently heat ghee or vegetable oil. Add onion, garlic, ginger, chilies, spices, and curry leaves. Cook, stirring occasionally, until the onion is lightly browned and the mixture is aromatic. Be careful not to overcook the onion to avoid a burnt flavor in the soup.
  • Combine carrot, apple, potato, lentils (dhal), and chicken stock in a pan. Simmer covered for around 15 minutes, or until vegetables are tender. Remove cardamom pods and curry leaves before serving.
  • Puree soup mixture in batches until smooth. Return to pan and add tamarind, lemon juice, coconut milk, and fresh coriander leaves. Stir until heated through.

Similar Recipes