Mulligatawny Soup (Vegetables and Lentil Soup)

Category: Soups & Salads | Blog URL: http://ruchikacooks.com/?p=376

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Ruchikacooks

Ingredients

Ingredients(serves-2)

cup Red onion-chopped- ¼

Potato- 3 (medium)

Tomatoes- 2

cup Frozen peas-¼

Carrots- 3 (medium size)

teaspoon Chopped Ginger- 1

teaspoon Chopped Garlic- 1

teaspoon Pepper Powder- ½

teaspoon Turmeric Powder- ½

Vegetable Bullion cube- 1 cube

Salt- to taste

teaspoon Garam Masala Powder- ¾

teaspoon Roasted Cumin Powder- ½

cup Red lentils (Masoor dal) and yellow moong dal- together

Coriander leaves- to garnish

tablespoon Lemon juice- 1

cup Water- 3-4

Preparation

Wash and pressure cook the dals. Mash and keep aside.

Chop onions, tomatoes, carrots and potatoes into small cubes. In a saucepan, add water, bullion cube,peas, turmeric powder, salt, chopped veggies , ginger and garlic and bring it to a boil. Simmer for 15 minutes till vegetables are tender.

Add the mashed dal to the pot, along with black pepper powder, garam masala powder, roasted cumin powder and simmer for another 5-7 minutes. Add lemon juice and mix well.

Check for salt and spices. Re-season if needed. You can either serve this soup as a chunky mix of veggies in liquid. If you want uniform texture, use a potato masher and mash the cooked veggies and dal to a smooth texture.

Garnish with cilantro leaves and serve hot.

This mulligatawny soup can be served with poppadams or any crunchy bread.

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About

Quite a common entry in the menu cards on Indian/American restaurants- the Mulligatawny Soup. Made of lentils, vegetables and mild spices,this soup is my hubbys favorite soup and whenever this soup is listed on the menu, without a doubt he would choose it as an appetizer. I have seen a lot of people pronounce it stylishly and little did I know that the soup had originated from Tamilnadu in India, the place where I am from.

The name Mullagu means pepper and Thanni(tawny) is just water. So all in all, Mulagu Thanni is just plain pepper water. Because of the British rule in India, I guess they liked the taste but couldnt pronounce it hence it became mulligatawny. Or may be it was a variety of Rasam (a soup like dish with pepper, tomatoes, lemon and lentils) as the ingredients are almost similar. Nice Nah? Now a days when hubby orders Mulligatawny soup,he looks at me and gives a smile :)