Mulligatawny Soup (Vegan)
Ingredients
- ½ cup split pigeon pea or toor dal rinsed and drained
- ½ cup cooked rice
- ½ teaspoon ginger grated
- ½ teaspoon garlic grated
- ½ medium-sized onion chopped
- 1 medium-sized carrot chopped
- 1 small potato chopped
- ¾ teaspoon turmeric powder
- ¾ cup coconut milk or ½ cup sour cream
- ¾ tablespoon lemon juice or 1½ tablespoons tamarind pulp
- ½ teaspoon red chili powder optional
- Salt to taste
For spice bag:
- ½ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- 2 bay leaves
- 4-5 cloves
- 4-5 green cardamoms
- ½ teaspoon black peppercorns optional
Instructions
- In a hot stainless steel pot, add the peas, rice, and three cups of water. Let it come to a boil, and then simmer covered.
- Make a spice bag with muslin or cheese cloth, then put the whole spices (coriander seeds, cumin seeds, bay leaf, cloves, green cardamoms, and black peppercorns) in it. Tie it up well, and add it to the simmering pot.
- Simmer the soup (covered) until the peas are half cooked. Add more water, if required.
- Remove the spice bag from the pan.
- Stir in the ginger, garlic, onion, carrot, potato, turmeric, red chili powder, and salt.
- Let the soup continue to simmer covered until the peas and veggies are cooked well.
- Keeping the heat low, stir in the coconut milk, and mix well.
- Bring the soup to a boil, then add the lemon juice.
- The soup is ready to be served hot!