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Protein Rich South Indian Mulligatawny Soup

Protein Rich South Indian Mulligatawny Soup

Cooking Time

Preparation Time : 5

Cook Time : 10

Total Time : 15

Ingredients

Serves 4

  • 2 cups vegetable stock

  • 2-3 tablespoons split red lentil, masoor dal

  • 2-3 tablespoons split pigeon peas, toor dal

  • 2-3 tablespoons split green gram, moong dal

  • 1 teaspoon crushed garlic

  • 2-3 tablespoons fine chopped onion

  • 2 teaspoon oil

  • 2 teaspoon butter

  • 1 teaspoon chilli paste

  • 2-3 drops Tabasco sauce

  • 1 teaspoon Salt

  • 1 teaspoon black or white pepper powder

  • Juice of 1/2 lemon

  • 1 tablespoon Coriander leaves for garnish

  • 1 teaspoon tender part of coriander stems chopped finely

Directions

  • 01

    Wash and soak mixed dal for 20 minutes. Pressure cook until 2 whistles or until soft and mushy.

  • 02

    Heat oil and butter in a pan

  • 03

    Add crushed garlic and saute until light brown

  • 04

    Add fine chop onion and saute until golden colour

  • 05

    Add mashed dal and cook for 2 minutes

  • 06

    Add the vegetable stock.

  • 07

    For vegetable stock; in a pressure cooker add 2 cups water and add rough chop potatoes, coriander stalk, stems of cauliflower, broccoli, some leaves of cabbage, 4-5 carrot pieces, 2-3 beans pieces and cook till 1 whistle, strain, and use in various recipes. Can be stored in refridgerator upto 15 days

  • 08

    Add Tabasco, chilli sauce and fine chop coriander stalks

  • 09

    Season with salt and pepper

  • 10

    Cook till 1 boil, add lemon juice

  • 11

    Switch off flame

  • 12

    Serve with slice of lemon and coriander leaves

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