Mulligatawny soup
A spicy Anglo-Indian soup perfect as a starter or light meal. Traditionally served with separate bowls of white rice.
Ingredients
1 cup lentils (dried red split lentils)
1 clove garlic (crushed)
1 leaf bay leaf
1 tablespoon ginger (fresh ginger, finely chopped or grated)
1 chili pepper (dry red chili)
1⁄2 teaspoon pepper (black, freshly ground)
3 onion (large, sliced)
2 teaspoons cumin (seeds, roasted and ground)
1 teaspoon turmeric (ground)
2⁄3 cup coconut milk
4 tablespoons ghee (butter or vegetable oil)
4 slices lemon (thin)
Instructions
- Place lentils, garlic, bay leaf, ginger, chili, cumin, turmeric, pepper, and half the onions into the pressure cooker. Cover with water, 6 to 7 cups approximately.
- Close the cooker. Bring to the steam point and cook for 15 minutes. Wait to open. Once it is safe, open, add the coconut milk, and salt to taste. Simmer for a further 10 minutes -or pressure cook for 2 minutes.
- While the lentils are cooking, heat the ghee in a pan. Fry the onions until deep brown.
- Serve the soup garnished with the onion and lemon slices, accompanied by bowls of white rice.
Yield
4 servings
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Notes
Add a dollop of yogurt or sour cream.
Meat or chicken can be added for a more substantial soup.