The Maharajah’s Mulligatawny
Mulligatawny is a popular Anglo-Indian dish that originated from the Tamil word 'milagu-tannir', which means 'pepper-water'. It was originally a spicy soup made with pepper and water, but over time, it evolved into a rich and flavorful soup with the addition of lentils, vegetables, and spices.
This is vegetarian and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 1 cup Red lentils
- 4 cup Water
- 1 medium Onion
- 1 medium Carrot
- 1 medium Celery stalk
- 3 clove Garlic cloves
- 1 teaspoon Ginger
- 2 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cayenne pepper
- 1/2 cup Coconut milk
- 2 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- Rinse the red lentils under cold water.
- In a large pot, combine the lentils and water. Bring to a boil and simmer for 20 minutes, or until the lentils are tender.
- In the meantime, chop the onion, carrot, celery, garlic, and ginger.
- In a separate pan, heat some oil and sauté the onion, carrot, celery, garlic, and ginger until softened.
- Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper to the pan. Stir well to combine.
- Transfer the sautéed vegetables to the pot with the lentils.
- Add the coconut milk, lemon juice, salt, and black pepper to the pot. Stir well.
- Simmer the soup for another 10 minutes to allow the flavors to meld together.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.