MULLIGATAWNY SOUP

Soup made from dal, rice and peppercorns, a delicacy with great taste.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS

Split pigeon pea (toor dal/arhar dal) 6 tablespoons
Rice 3 tablespoons
Garlic, peeled 2 cloves
Ginger, peeled 1 inch piece
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Peppercorns 1/2 teaspoon
Ghee 2 tablespoons
Onion , finely chopped 1 large
Bay leaf 1
Salt to taste
Coconut milk 3/4 cup
Tamarind pulp 2 tablespoons
Garam masala powder 1/2 teaspoon
Peppercorns, crushed 1/2 teaspoon
Rice, boiled 1 tablespoon

METHOD

Soak the lentils and rice in water.
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Heat ghee in a pan, add bay leaf and chopped onions.
Sauté for a minute on high heat.
Add soaked dal and rice.
Mix and then add the ground paste and a little water.
Mix and add little salt.
When the soup comes to a boil cover and cook till the rice and dal is done.
Strain and bring the soup to a boil again.
Add tamarind pulp, coconut milk and stir.
Add garam masala powder and mix well.
Boil for some time then add crushed pepper corns.
Garnish with boiled rice and serve hot.