North Indian Mulligatawny Soup

Mulligatawny soup in a different variation

North Indian  Mulligatawny Soup | Pachakam

North Indian Mulligatawny Soup

Mulligatawny soup in a different variation

Category : Vegetarian, Soups

By Anne Jacob

Published On: 14 May 2004

Rating: 3
3 Votes, 0 Reviews
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45 Minutes
Served : 4
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Step 1

Heat butter in a large pot on a medium-high heat.

Step 2

Add onion, garlic, ginger and jalapeno.

Step 3

Cook, stirring, until browned for about 12 mins.

Step 4

Lower the heat to medium.

Step 5

Add coriander, cumin and turmeric powder and cook, until fragrant, stirring, for 45 secs.

Step 6

Stir in the flour and cook further for 1 minute.

Step 7

Pour in the broth and bring to a boil, while whisking constantly.

Step 8

Add the lentils to the thickened broth.

Step 9

Lower the heat and simmer, covered, until they become very tender.

Step 10

Remove from the heat and allow to cool.

Step 11

When the lentil mixture has cooled, stir in the chopped coriander leaves.

Step 12

Working in batches, transfer the mixture to a blender and puree, until smooth or puree with an immersion blender.

Step 13

Add the puree to the pot and reheat over medium heat.

Step 14

Whisk the coconut milk, lemon juice, salt and season with pepper to taste.

Step 15

Divide among warm soup bowls.

Step 16

Garnish with the coriander sprigs.

Step 17

:- Serve immediately with the lemon wedges.

Step 18

:- If making the soup in advance, adjust it`s consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.

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