Mulligatawny Soup

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Course Soup

Cuisine Indian

Keyword Indian Soup, Mulligatawny, soup

Servings

Calories 424kcal

Equipment

kadai or balti pan (The word balti means "bucket" in Punjabi and describes the small, flat-bottomed, two-handled wok, in which the food is both cooked and served.). Basically, a flat bottom wok.

Ingredients

1/4 cup Ghee Or coconut oil for a vegan recipe
1 Green Chili, seeded and chopped Optional; gives extra heat!
1 Carrot Peeled and diced
2 tsp Fresh ginger Grated
2 sm Apples (I used Gala) Peeled, cored and diced
4 medium Tomatoes Approx. 3 cups diced
2 tsp Cumin seed
1/2 tsp Kashmiri red chili
1/2 inch Cinnamon stick
1 Bay leaf Use only Indian bay leaf (Cinnamomum tamala)
1 tsp Turmeric powder
3 Green cardamon pods Lightly crushed
1/2 tsp Black pepper Fresh ground
1 tsp Coriander powder
1/2 cup Red/pink lentils ((Masoor Mogar)
3 cups Vegetable broth
1 can Coconut cream (400ml/13.5oz)
1 tsp Himalayan pink salt
1/4 cup Raw cashews Dry roasted and chopped; optional for flavorful garnish
1/4 cup Dry coconut flakes Dry roasted; optional for flavorful garnish

Instructions

Melt the butter in a stainless steel kadai pan. Add the diced carrots and sautee/cook, stirring frequently for about 5 minutes until the carrots are tender. (You can also add the chopped green chili if you want more kick to the recipe. I don't use it.)
Add the fresh ginger and sautee to mix evenly.
Add the diced apples and tomatoes and sautee for another 3 minutes or so.
Add all the spices, mix to coat evenly.
Add the lentils and mix well. Then add the vegetable broth.
For the vegetable broth, I use Urban Platter's Vegetable Broth Powder (Iodised Salt, onion, mushroom powder, lactose, sugar, celery, chives, yeast extract powder, cornflower, sunflower oil - so not sattvic but you are using such a small amount. Feel free to use your favorite vegetable broth), mixing with water at about 1 tsp of the powder to one cup of RO water.
Bring all ingredients to a boil; reduce heat to medium-low and simmer uncovered for about 30 minutes.
Remove the soup from heat and remove the whole spices (green cardamom and cinnamon sticks). Allow to cool. Move about 75% of the chunky soup and puree in a standard table top food blender. You can blend all of the soup to a smooth puree if you would like to. I like to keep a few chunks in the soup for texture.
Move about 75% of the chunky soup and puree in a standard table top food blender. You can blend all of the soup to a smooth puree if you would like to. I like to keep a few chunks in the soup for texture.
Return to kadai; add the coconut cream (or coconut milk) and heat if need. Adjust salt and pepper for taste.
Garnish with a teaspoon of dry roasted cashews and a teaspoon of dry roasted coconut flakes.

Notes

To make this vegan, just use coconut oil instead of ghee.

Save the scraps for the animals!

I made this with Arhar Dal instead of the Masoor Dal and it was just fine!

Nutrition