North Indian Mulligatawny Soup

by AnneJacob
Mulligatawny soup in a different variation
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
  • Unsalted butter - 4 tbsp
  • Onion(chopped, large) - 1 no
  • Garlic pods(finely chopped) - 6 nos
  • Fresh ginger(finely chopped) - 3 tbsp
  • Jalapeno pepper(stemmed, deseeded and chopped) - 1/2 of
  • Coriander seeds(ground) - 1 tbsp
  • Cumin seeds(ground, Jeerakam) - 2 tsp
  • Turmeric powder - 1 1/2 tsp
  • Allpurpose flour(Maida) - 1/4 cup
  • Red or pink lentils - 1 3/4 cups
  • Chicken broth(homemade or low-sodium canned) - 9 cups
  • Coriander leaves(minced) - 3 tbsp
  • Unsweetened canned coconut milk - 1 cup
  • Freshly squeezed lemon juice - 1/4 cup
  • Coriander leaves - 12 sprigs
  • Lemon wedges for garnishing -
  • Salt - 2 tsp
  • Freshly ground pepper(As reqd) -
Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
  • Unsalted butter - 4 tbsp
  • Onion(chopped, large) - 1 no
  • Garlic pods(finely chopped) - 6 nos
  • Fresh ginger(finely chopped) - 3 tbsp
  • Jalapeno pepper(stemmed, deseeded and chopped) - 1/2 of
  • Coriander seeds(ground) - 1 tbsp
  • Cumin seeds(ground, Jeerakam) - 2 tsp
  • Turmeric powder - 1 1/2 tsp
  • Allpurpose flour(Maida) - 1/4 cup
  • Red or pink lentils - 1 3/4 cups
  • Chicken broth(homemade or low-sodium canned) - 9 cups
  • Coriander leaves(minced) - 3 tbsp
  • Unsweetened canned coconut milk - 1 cup
  • Freshly squeezed lemon juice - 1/4 cup
  • Coriander leaves - 12 sprigs
  • Lemon wedges for garnishing -
  • Salt - 2 tsp
  • Freshly ground pepper(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat butter in a large pot on a medium-high heat.
  2. Add onion, garlic, ginger and jalapeno.
  3. Cook, stirring, until browned for about 12 mins.
  4. Lower the heat to medium.
  5. Add coriander, cumin and turmeric powder and cook, until fragrant, stirring, for 45 secs.
  6. Stir in the flour and cook further for 1 minute.
  7. Pour in the broth and bring to a boil, while whisking constantly.
  8. Add the lentils to the thickened broth.
  9. Lower the heat and simmer, covered, until they become very tender.
  10. Remove from the heat and allow to cool.
  11. When the lentil mixture has cooled, stir in the chopped coriander leaves.
  12. Working in batches, transfer the mixture to a blender and puree, until smooth or puree with an immersion blender.
  13. Add the puree to the pot and reheat over medium heat.
  14. Whisk the coconut milk, lemon juice, salt and season with pepper to taste.
  15. Divide among warm soup bowls.
  16. Garnish with the coriander sprigs.
  17. :- Serve immediately with the lemon wedges.
  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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