My Mulligatawny Soup

My Mulligatawny Soup

Save this recipe

88 people made this

About this recipe: A splendid mix of spices seasons this dal, potato and apple soup. Coconut milk provides the final touch. A hearty dish for a party on a cool day. You may add cooked chicken towards the end for a non-neg option.

Michelle Chen

Serves: 6 

  • 1 tablespoon ghee or vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 green chillies, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tsp ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 4 pods cardamom, bruised
  • 1 tablespoon chopped fresh curry leaves
  • 1 carrot, chopped
  • 1 apple - peeled, cored and chopped
  • 1 large potato, peeled and diced
  • 200g masoor dal, rinsed and drained
  • 2L chicken stock
  • 1 tablespoon tamarind paste
  • 1 tablespoon lemon juice
  • 1 (400ml) tin coconut milk
  • handful chopped fresh coriander

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
  2. Add carrot, apple, potato, dal and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. Blend or process soup mixture, in batches, until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate