Dal Soup ( Mulligatawny Soup ) By Asha Khatau
Recipe Information
Mulligatawny Soup
Cultural Context
Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: whole milk
Light coconut milk reduces calories while maintaining creaminess.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are often less expensive and more widely available.
chicken
🥗Healthier: tofu
💰Cheaper: beans
Tofu offers a plant-based protein alternative.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric + cumin
Homemade blends can be fresher and cheaper.
Heat oil in a large pot over medium heat until shimmering
Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes
Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant
Add curry powder; cook for an additional minute to toast the spices
Pour in broth and bring to a boil
Stir in red lentils and diced apple; reduce heat and simmer for 20-25 minutes until lentils are tender
Blend the soup with an immersion blender until smooth
Stir in coconut milk and cooked chicken or tofu; heat through
Season with lemon juice, salt, and pepper to taste
Serve hot, garnished with fresh cilantro and a side of rice
Cooking Techniques
Spice Level:
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