Venkatesh Bhat makes Mulligatawny soup & Sri Lankan curry powder | lentil soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and can be made from scraps.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

Heat a kadai and dry roast 3 tsp coriander seeds, 1 tsp jeera, ½ tsp fenugreek seeds, 1 ½ tsp pepper, 1 tsp saunf, 4 pieces of cinnamon, 8-10 pieces of cardamom, 6 cloves, and 10 red chillies until fragrant.

Add 3 tsp rice to the roasted spices and continue to roast until the mustard crackles.

Add curry leaves and turn off the heat, allowing them to dehydrate.

Add ½ tsp turmeric powder and ½ tsp salt to the mixture, cool, and grind to a fine powder to make curry powder.

In a VB Dace big tope, add 200g cooked Masoor dal and ½ litre water, and bring to a boil.

Add 2 chopped onions, 1 tbsp chopped garlic, 1 tbsp chopped ginger, 1 tbsp chopped green chillies, and 2 tbsp desiccated coconut to the boiling mixture.

Add finely sliced green apple and let cook for 15-20 minutes, adding more water if it thickens.

Add ¼ tsp turmeric powder and continue boiling with a closed lid.

Add 2 tsp of the ground curry powder and mix well, then strain the mixture.

Finish the strained soup by adding coriander leaves, crushed pepper powder, and a ladle of fresh cream.

Optionally, infuse with a smoky flavor using a burning charcoal piece in ghee or butter.

Turn off the heat, add juice from 2 lemons and 20g cooked basmati rice, then serve in bowls garnished with coriander leaves and cream.

Cooking Techniques

Equipment Needed

Spice Level: