If you’ve been following my blog for a while, you know my love for Indian food, and this classic is no exception. I’m not sure I can call this traditional, as I’ve eaten so many different Mulligatawny soups that I’m not sure which one is the “real” thing.
I’ve had some that were a tad clear, some that had carrots or even apples, some without coconut milk… so yeah.
Psst, this soup freezes pretty well, so go ahead and give the leftovers a cryogenic sleep.
(Experiment 269) Mulligatawny soup
Ingredients
- 1 tbsp butter or ghee
- 1 minced onion
- 2 minced garlic clove
- 4 cardamon pods
- 1 tbsp grated ginger take a piece of ginger about the size of a large garlic clove
- 150-250 ml coconut milk depends on how flagrant you prefer it
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp lemon juice
- 1 cup red split lentils
- 1 large potato diced
- 500 ml water
- 250 ml vegetable or chicken broth
- optional for garnish coriander leaves
Instructions
- First, we need to cook the lentils. Take a pot with 2 cups of water and bring it to a boil. While it heats, rinse 4 times the lentils (ideally until the water is clear). Add the lentils to the boiling water, cover and reduce it to medium-low, if it gets too thick simply add a bit of water. It should take anywhere from 7 to 15 minutes to cook; just give it a taste test. Reserve
- Note: if they are ready but there water left with the lentils, just drain the water
- In the same pot, bring water to a boil and add the potato, cook for 12 minutes. Drain and reserve with the lentils.
- In a pan over medium heat, add the butter or ghee, add the cinnamon and cardamon, stir for 20 seconds then add the onion, ginger, and garlic, stir well for about 90 seconds.
- It’s now time to add the dry spices (coriander, turmeric, cumin ) stir well, and add the broth, water, lentils, and potato to the mix. Bring to a simmer and cover for about 5 minutes.
- Remove the cinnamon stick and cardamon pods ; using a hand mixer blend to make a smooth texture. Give it a taste test and adjust the salt level if needed. Note you can also use a food processor to blend it, you will just need to put it back in the pot afterward.
- Add 150ml of coconut milk and lemon juice, stir and give it a taste test. If its flagrance is too powerful for you, simply add more coconut milk. Stir and let simmer for 2-3 minutes
