Name: North Indian Mulligatawny Soup
Prep time: 45 min
Total time: 45 min
Ingredients: 4 tbsp Unsalted butter; 1 no Onion (chopped, large); 6 nos Garlic pods (finely chopped); 3 tbsp Fresh ginger (finely chopped); 1/2 of Jalapeno pepper (stemmed, deseeded and chopped); 1 tbsp Coriander seeds (ground); 2 tsp Cumin seeds (ground, Jeerakam); 1 1/2 tsp Turmeric powder; 1/4 cup Allpurpose flour (Maida); 1 3/4 cups Red or pink lentils; 9 cups Chicken broth (homemade or low-sodium canned); 3 tbsp Coriander leaves (minced); 1 cup Unsweetened canned coconut milk; 1/4 cup Freshly squeezed lemon juice; 12 sprigs Coriander leaves; Lemon wedges for garnishing; 2 tsp Salt; Freshly ground pepper (As reqd)

North Indian Mulligatawny Soup

Mulligatawny soup in a different variation

Print Recipe

Prep Time 45

Total Time 45

Cuisine North Indian

Servings people

Ingredients

4 tbsp Unsalted butter
1 no Onion chopped, large
6 nos Garlic pods finely chopped
3 tbsp Fresh ginger finely chopped
1/2 of Jalapeno pepper stemmed, deseeded and chopped
1 tbsp Coriander seeds ground
2 tsp Cumin seeds ground, Jeerakam
1 1/2 tsp Turmeric powder
1/4 cup Allpurpose flour Maida
1 3/4 cups Red or pink lentils
9 cups Chicken broth homemade or low-sodium canned
3 tbsp Coriander leaves minced
1 cup Unsweetened canned coconut milk
1/4 cup Freshly squeezed lemon juice
12 sprigs Coriander leaves
Lemon wedges for garnishing
2 tsp Salt
Freshly ground pepper As reqd

Instructions

Heat butter in a large pot on a medium-high heat.
Add onion, garlic, ginger and jalapeno.
Cook, stirring, until browned for about 12 mins.
Lower the heat to medium.
Add coriander, cumin and turmeric powder and cook, until fragrant, stirring, for 45 secs.
Stir in the flour and cook further for 1 minute.
Pour in the broth and bring to a boil, while whisking constantly.
Add the lentils to the thickened broth.
Lower the heat and simmer, covered, until they become very tender.
Remove from the heat and allow to cool.
When the lentil mixture has cooled, stir in the chopped coriander leaves.
Working in batches, transfer the mixture to a blender and puree, until smooth or puree with an immersion blender.
Add the puree to the pot and reheat over medium heat.
Whisk the coconut milk, lemon juice, salt and season with pepper to taste.
Divide among warm soup bowls.
Garnish with the coriander sprigs.
:- Serve immediately with the lemon wedges.
:- 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.