Mulligatawny soup

This is by far our favorite soup. Lot of people use different lentils in it, but we make it with split mung beans (fotra vali mag ni dal). It is so easy and famous I was wondering why my South Indian blogger friends didn't make it yet. This is Anglo Indian soup , gifted to Indians by Britishers. Traditionally its made with chicken and lentils and served over steamed basmati rice or you can serve it in a bowl too, because of its thickness.  Key for this soup is to use vegetable stock and  lot of fresh black pepper, that will give nice kick and taste too. Hope to see now different versions of this soup on some other blogs.

Ingredients :

1 cup split mung beans (Split green gram) Washed and soaked for one hour
2 tsp oil
1 bay leaf
1 dry red chili
1 onion chopped
5 cloves of garlic chopped
1 tsp. Turmeric powder
1 tbsp. cumin coriander powder
1 tbsp. garam masala
1 carrot chopped
Fresh black pepper as per taste
salt to taste
Lime juice to taste
fresh coriander leaves for garnish
1 8 oz. can of stock

Method:

Heat a big pan , add oil in it.

Add bay leaf and dry red chili. Let them do their work in hot oil for a minute.

then add onion and cook it till its turn pink.

Add garlic and cook it for 30 seconds.

Add powder masala along with stock. Sprinkle fresh black pepper powder.

Add Carrot and dal and mix it and cover it and let it cook for 20 -25 minutes.

You wanted dal to cook not mushy. Add salt and cook it till it has some water in it.

At this point you can add coconut milk and shut the gas off.

For serving, take a bowl add soup , sprinkle lime juice, fresh pepper, coriander leaves.

Enjoy as it is or with rice or crusty bread. Choice is yours.

You can add peas and beans too. Here in restaurant, they puree the soup and at the time of serving, add cream and pepper but  I like it this way.

 

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