Saturday, January 5, 2013

Vegetarian Mulligatawny Soup


Lentils and us Indians? What should I possibly say? Lentils or dal, one of those ingredients we can't forget about or shall I say we must stock up? But no, it can't be the same lentil/dal showcasing always right (Mysore Sambar)? In the same type of gravy, though relatively sometimes it does trend ugh sometimes that's the case (Dhal Rice)? Of course, sambar is one of it for showcasing lentils (Drumstick Sambar, Fish Sambar & Plain Sambar), and I think we must include dalca as well (Mutton Dalca). Then again, I think sometimes we must allow our food invention to wonder for popping up (Bitter Gourd Sambar) a different kinda lentil dish? Usually, somehow lentils for me must be associated with a vegetarian dish. Don't know why, seemingly that's how my thinking has been programmed (Indian Vegetable Curry, Vegetable Kurma, Vegetable Raita  & Vegetable Biryani). Obviously then, I couldn't think of none next except Mulligatawny Soup. Akin a royal soup treat by far and, an East Indian soup and due to its popularity in England during British India. If I am not mistaken, there is also the meat added variant, but like I have also told you, this is the absolute Vegetarian Mulligatawny Soup. A combo of veggies and as usual, whatever I had at home, plus spices, yogurt and scented by coriander leaves. Indeed, really a pleasing and pleasant Vegetarian Mulligatawny Soup (Turmeric Tomato Soup & Tomato Spinach Soup). 

Ingredients
1 1/2 cups masoor dhal - soaked in water for 1/2 hour
1 tsp turmeric powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
A pinch of asofetida powder
3 tbsp yogurt - whisked to remove lumps
1 yellow onion - sliced thinly
1/2 liter water
2 stalks coriander leaves
Salt for taste

Vegetables
1 medium size tomato
1/2 red capsicum
1/2 green capsicum
1 medium leek
1 medium size potatoes
*** dice/cube these ingredients

Method
Simmer dhal with turmeric powder and enough water to soften.
Add onion, spices, all the vegetables and salt.
Stir and pour water.
Stir again and simmer until vegetables are cooked.
Off the heat and stir in yogurt and cilantro.


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13 comments:

  1. another yummy recipe that a must try for me ms.nava!! :D thanks for sharing

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  2. hi nava-your lentil veggie dish looks so pretty and delicious- love the cilantro and leeks added to this. i thinks it adds a very appetizing flavor... perfect with my favorite roti canai and biryani

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  3. I like vegetables soup. So healthy and its easy to extract the natural flavours of the vege. Moreover, cooking it at home, means that we are 100% sure there's no MSG!

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  4. This looks so good. Is masoor dhal the small red coloured lentils? Also since potatoes takes more time to cook than vegetable, should it be cooked first before putting in the other vegetables?

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  5. Hi Anonymous,

    Yes, masoor dhal is the same you are referring to. However you can also use other types of dhal as well. Potatoes cooks very fast these days, in fact the same timing as carrots. I did not have any issue adding all the veges together. Since all were cut the same size, these soft on an equal space.

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  6. some unusual ingredients here...sounds pretty interesting, makes me want to try it out!

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  7. This looks so healthy but delicious and very warming my friend :)

    Cheers
    Choc Chip Uru

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  8. Very healthy option to kick start 2013. Happy New Year, dear!

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  9. You're right, you need to rest your mind at times, I wonder how you can keep up this productive pace sometimes and I do admire your energy in this respect, BTW, the dhall vege soup is perfect and the visuals stunning (as usual).

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  10. I love dhal and can go for bowls of it!

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  11. Interesting combi of masalas u have added like fennel. Looks great.

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