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Mulligatawny Soup- The Indian version


For The Masala Powder

2 tsp coriander seeds

2 tsp cumin seeds

2 tsp aniseeds

1/4 tsp fenugreek seeds

2 small sticks cinnamon

For The Soup

3/4 cup split red lentil

2 tbsp oil/ butter

1/2 cup finely chopped onions

3/4 cup finely chopped carrots

1/2 inch ginger

1 tsp finely chopped garlic

3/4 cup chopped tomatoes

1/4 tsp turmeric powder

1/2 cup coconut milk

1/4 cup cooked rice

1/2 tsp lemon juice

salt to taste


For the masala powder

Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring occasionally. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

If you can’t find the dry ingredients to make this powder use curry powder but omit the turmeric from the soup ingredients

For the soup

Heat the oil/butter in a pressure cooker/ thick bottomed pan, add the onions, carrots, ginger and garlic and sauté on a medium flame for 1 to 2 minutes.

Add the red lentil, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles/ cook for until lentils and carrots softens if in a pan.

Allow the steam to escape before opening the lid. Blend the soup in a mixer to a smooth purée and strain it using a strainer.

Transfer the purée to a deep non-stick pan, add the coconut milk, rice, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

Serve hot.