Hearty Mulligatawny Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Masoor dhal1 Cup (16 tbs)
 Water6 Cup (96 tbs)
 Onions2 , chopped
 Turmeric powder1⁄4 Teaspoon
 Tamarind water1 Tablespoon (Thick)
 Butter1 Tablespoon
 Curry leaves6
 Salt1⁄2 Teaspoon
 Meat stock4 Tablespoon
 Cooked mutton pieces/Koftas4

Directions

Soak the dhal.
Into six cups of boiling water put the dhal, one chopped onion and turmeric powder.
When the dhal gets quite soft, stir and pass it through a sieve.
Grind any dhal left in the sieve and pass it again through the sieve.
Melt the butter and fry the remaining onion.
Put in the curry leaves and stir briskly.
When the onion turns quite brown pour over it the strained dhal and season with salt.
Cook for five or six minutes till it boils.
Then add tamarind water and simmer for a few minutes longer.
Add meat stock and two pieces of meat or koftas to each bowl of soup.
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