Mulligatawny Soup


Cooking Time

: 30 mins

Preparation Time

: 10 mins


: 2


: Non Veg

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Soaked Toor dal - 1/2 cup Soaked rice - 3 tsp Cooked rice - 2 tsp Finely chopped onion - 1 no Ginger - 1 inch Garlic - 4 nos Curry leaves - 6- 8 nos Bay leaves - 2 nos Chicken stock - 2 cup Black pepper - 1 tsp Coriander seeds - 1 tsp Turmeric powder - 1/2 tsp Curry powder - 2 tsp Coconut milk - 1/4 cup Lemon juice - 2 tsp Chopped Coriander leaves - 2 tsp Salt - For tatse Oil - 1 tsp


For paste Grind curry leaves, ginger, garlic, black pepper, coriander seeds and some salt into a paste. Keep this aside. For soup In a pressure cooker, add oil and bay leaves. Add onions, and saute it light After 1 minute, add turmeric powder and curry powder Add the paste and mix well Add soaked dal and soaked rice, cook for 2 minutes Add salt. (If you want to add chicken to the soup, now add 4-5 pieces of chicken ) Add chicken stock or veg stock and mix well. Place the lid and cook up to 3-4 whistles so that the dal and rice cook well. Once the pressure is down, remove the bay leave from the soup and (chicken if you added) Use a whisk and mix well. Switch on the stove and keep the soup again for cooking. (Add the chicken pieces back to the soup) Add lemon juice and add salt (If needed) Add water if you want to make the soup little thinner. Before you serve the soup, add the coconut milk, mix well and turn off heat For serving To serve the soup, in a bowl place a tsp of cooked rice in the base and coriander leaves. Pour in the piping hot soup.

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