You are here

Vegetarian Mulligatawny Soup

admin's picture
Ingredients
  Onion 2 , chopped
  Tomato 3 , chopped
  Carrots 1 , chopped
  Ginger garlic paste 1 Tablespoon
  Masoor dal 3⁄4 Cup (12 tbs)
  Cooked rice 1⁄2 Cup (8 tbs)
  Haldi 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Butter 1 Tablespoon
  Coriander seeds 1 1⁄2 Teaspoon (Grind Together)
  Cumin seeds 1 1⁄2 Teaspoon (Grind Together)
  Saunf 1 1⁄2 Teaspoon (Grind Together)
  Fenugreek seeds 1⁄2 Teaspoon (Grind Together, Methi Seeds)
  Cinnamon stick 1 (Grind Together)
Directions

1. Roast and grind dry masalas to a fine powder.
2. In a pan add the butter and saute onions, carrots, and ginger-garlic paste for about 3 minutes.
3. Add dal, tomato, powdered masalas, haldi and 5 cups of water. Cover the pan and cook on high heat till vegetables are soft.
4. Cool and liquidize.
5. Garnish with rice, lemon juice, salt and serve hot in soup bowls.

Recipe Summary

Cuisine: 
Sri Lankan
Course: 
Appetizer
Taste: 
Spicy
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Red Lentil

Rate It

Your rating: None
4.175
Average: 4.2 (20 votes)

2 Comments

SShruti's picture
I used moong dal instead of masur dal as i did not have it.. I had never tasted this soup before.. Acc to m linking it turned out very well.. Thanks
Samina.Tapia's picture
Shruti, you most certainly can use moong dal for this soup but the classic version is made with masoor dal and moong dal will give you a slightly thick, heavy bodied soup. Next time you don't have masoor dal, try making the soup with tur dal.