Mulligatawny soup

Posted on June 22, 2009. Filed under: Starter | Tags: , , |

A variation of the popular South Indian soup.

Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 8.

For the powdered masala
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons aniseeds (saunf)
1/4 teaspoon fenugreek (methi) seeds
2 small sticks cinnamon
For the soup
1 coconut, grated
2 onions, chopped
2 carrots, chopped
12 mm. piece ginger
4 cloves garlic, finely chopped
150 grams masoor dal or toovar dal
3 large tomatoes, chopped
1/4 teaspoon turmeric powder
3 tablespoons cooked rice
lemon juice to taste
2 tablespoons oil
salt to taste
For the powdered masala
1. Roast without oil the coriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon sticks in a hot tawa (griddle) for 2 to 3 minutes. Cool.
2. Grind into a fine powder.
For the soup
1. Add 1 teacup of water to the grated coconut and blend in a liquidiser. Strain and take out thick coconut milk.
2. Heat the oil and fry the onions, carrots, ginger and garlic for 2 minutes.
3. Add the dal, tomatoes, powdered masala, turmeric powder and 5 teacups of water. Cover and cook for 15 minutes or until the vegetables are soft.
4. When cooked, blend the mixture in a liquidiser. Strain.
5. Add the coconut milk, rice, lemon juice and salt.
6. Serve hot.

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