Vegetable Mulligatawny Soup

About Vegetable Mulligatawny Soup

Ingredients

• Split red lentils (masoor dal), cooked 1 cup
• Oil 2 tsps
• Garlic-ginger paste ½ tsp
• Coriander powder 1 tsp
• Cumin powder ½ tsp
• Red chilli powder ¼ tsp
• Turmeric powder ¼ tsp
• Sambhar masala ½ tsp
• Garam masala powder ½ tsp
• Salt to taste
• Medium carrot, peeled and cut into round slices 1
• Tomato, diced 1
• Coconut milk ½ cup
• Garnish
• Medium onion, sliced thinly, deep-fried till crisp 1
• Fresh coriander leaves, finely chopped 2 tbsps

How to Make Vegetable Mulligatawny Soup (Stepwise Photos)

Method

1. Heat 2 tsps oil in a deep non-stick pan, add ginger-garlic paste and saute on high heat for 2-3 minutes or till slightly browned.
2. Reduce heat, add lentils, 2 cups water and mix well.
3. Add coriander powder, cumin powder, red chilli powder, turmeric powder, sambhar masala, garam masala powder and salt and mix well.
4. Add carrot and tomato, mix well and cook till they turn soft.
5. Add 1 cup water and mix well. Cover cook for 10 minutes on low heat.
6. Add coconut milk, mix and cook on low heat for 5 more minutes.
7. Pour the soup into individual soup bowls, garnish with fried onion and coriander leaves and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps