Bethica's Kitchen Flavours: 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 flavors 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 some water. Sauté till the 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 into a puree. Adjust the consistency as desired. Simmer on a 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 latter as it was not readily available at that moment. And I substituted potatoes for rice.

2. For a non-veg. version you can add chicken stock / mutton yakhni.