Mulligatawny Soup (Anglo-Indian Style)

       
           It is a well known fact that this soup has its origin from the British Raj. It is also called as  an Anglo Indian Soup. The name derives from the Tamil word 'Milagu' & 'Thanni', meaning 'Pepper Water'. Whatever the reason, this soup tastes simply superb and very filling too. It is a curried soup with the flavours of lentil, rice, apple and all other spices. 

            It is finished off with coconut milk and lime juice to get a tangy taste. So if you are looking for a light meal then go for this amazing curried soup. For this you need to check out the step by step pictorial recipe to prepare it.

         

• 1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
• 1/4 cup brown rice, soaked for an hour
• 1 apple, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• salt to taste
• juice of 1 lemon
• 1/2 cup coconut milk (room temperature)
• 2 tbsp. oil
• 4-5 cups water / vegetable stock 
• 1 tsp. coriander leaves, chopped
• 1 tbsp. fried onions

          Heat oil and sauté the onion till light brown. Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Sauté till oil separates from the sides of the pan.

          Add the chopped apple, soaked tuvar dal, soaked rice and the stock. Pressure cook for 3-4 whistles.

          When cool, blend to a puree. Adjust the consistency as desired. Simmer on medium flame till it comes to a boil. 

          Switch off the flame and add the coconut milk and lemon juice. Serve, garnished with coriander leaves and fried onions for an exciting light meal.






Note-

1. Carrots and potatoes are also used in this soup, but I had to skip the former as it was not readily available at that moment. And I substituted rice for potatoes.
2. For a non-veg. version you can add chicken stock / mutton yakhni.

  
                                 Soak dal & rice in sufficient water for an hour.

                                 Heat oil & sauté onion till light brown. 

                        Add ginger-garlic paste & all dry spice powders mixed with a little 
                        water. Sauté till oil separates from sides of the pan.

                                  Add chopped apple, soaked tuvar dal, soaked rice ....

                                 ...... and stock. 

                                  Pressure cook for 3-4 whistles.

                When cool, blend to a puree. Simmer on medium flame till it comes to a boil. 
                Switch off the flame & add coconut milk & lemon juice. 

                                Serve, garnished with coriander leaves & fried onions.