Mulligatawny Soup
A perfect soup for the cold weather or when you are feeling under the weather. The peppery soup will make you feel warm and soothe you.
Servings: 6 servings
Calories: 59kcal
Equipment
- shallow pan
- Blender
- soup pot
Ingredients
- small piece Tamarind
- 2 Tomato chopped
- ¼ cup Red lentil / thuvaram paruppu
- 5 cups Water
- 3 cloves Garlic
- 1 Shallot
- 15 Mint leaves
- 10 Curry leaves
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- teaspoon Pepper1 - to taste
- 2 Red chilies
- ⅛ teaspoon Asafetida
- ½ teaspoon Turmeric powder
- to taste Salt
- handful Cilantro finely chopped
- 1 teaspoon Ghee
Instructions
- Soak the tamarind in about 2 cups of hot water. Extract the juice and then add 2 more cups of water and extract the juice again.
- Cook the lentils until very soft. I cook it in my Instant pot. Mash it well and add about 2 cups of water and mix well.
- In a small pan heat about ½ teaspoon of ghee. Gently fry coriander seeds, cumin, and red chilies until they are light brown. Now add the shallot, garlic and fry for a minute more. Turn off the flame and then add the curly leaves and the mint leaves. Mix once and let the mixture cool down a bit. Now grind it to a coarse mixture and keep aside.
- Place the tamarind water in a soup pot and add salt, turmeric powder and asafetida.
- Bring it to a boil and let it simmer for about 5 to 7 minutes.
- Now add the ground mixture and let it come to a gentle boil. Add the diluted lentil and mix well.
- Let it come to a boil again and then simmer for about 5-7 minutes.
- Add the cilantro and a little bit of ghee and cover the pot.
- Serve it hot with a small dollop of ghee (optional).
Video
Nutrition
Calories: 59kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 265mg | Fiber: 4g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 62mg | Calcium: 40mg | Iron: 1mg