Indian Mulligatawny Soup
Spiced lentil and vegetable soup enriched with coconut milk.
Mulligatawny is a hearty Indian‑style soup where moong dal and a medley of vegetables simmer in a fragrant broth, finished with coconut milk and warm spices.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Garam Masala - 1 tsp
- Vegetable Broth - 600 ml
- Garlic - 3 cloves
- Himalayan Pink Salt - 1 tsp
- Celery - 2 stalks
- Ginger - 1 tbsp
- Cilantro - 2 tbsp
- Curry Leaves - 5 leaves
- Onion - 1 pc
- Carrots - 100 g
- Pepper - 0.5 tsp
- Cumin - 1 tsp
- Olive Oil - 2 tbsp
- Moong Dal - 150 g
- Coconut Milk - 200 ml
Direcciones
Paso 1
Heat 2 tbsp olive oil in a pot over medium heat.
Paso 2
Sauté 1 chopped onion and 3 minced garlic cloves until translucent.
Paso 3
Add 1 tbsp grated ginger, 1 tsp cumin seeds and 1 tsp garam masala; cook 1 minute.
Paso 4
Stir in 150 g moong dal and 100 g diced carrot; coat in spices.
Paso 5
Pour in 600 ml vegetable broth; bring to a boil.
Paso 6
Add 100 g potato cubes and 2 celery stalks (sliced); simmer 20 minutes until tender.
Paso 7
Stir in 200 ml coconut milk, season with salt and pepper.
Paso 8
Garnish with curry leaves and chopped cilantro; serve hot.
Notas del cocinero
Adjust garam masala for desired heat, and add a squeeze of lemon if you like extra brightness.