Vegetable Mulligatawny Soup

Vegetable Mulligatawny Soup

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

English soup made with Indian influence and masalas

Ingredients

Split red lentils (masoor dal), cooked 1 cup
Oil 2 tsps
Garlic-ginger paste ½ tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Red chilli powder ¼ tsp
Turmeric powder ¼ tsp
Sambhar masala ½ tsp
Garam masala powder ½ tsp
Salt to taste
Medium carrot, peeled and cut into round slices 1
Tomato, diced 1
Coconut milk ½ cup
Garnish
Medium onion, sliced thinly, deep-fried till crisp 1
Fresh coriander leaves, finely chopped 2 tbsps

Methods

Heat 2 tsps oil in a deep non-stick pan, add ginger-garlic paste and saute on high heat for 2-3 minutes or till slightly browned.
Reduce heat, add lentils, 2 cups water and mix well.
Add coriander powder, cumin powder, red chilli powder, turmeric powder, sambhar masala, garam masala powder and salt and mix well.
Add carrot and tomato, mix well and cook till they turn soft.
Add 1 cup water and mix well. Cover cook for 10 minutes on low heat.
Add coconut milk, mix and cook on low heat for 5 more minutes.
Pour the soup into individual soup bowls, garnish with fried onion and coriander leaves and serve piping hot.

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