Mulligatawny Soup

 

Mulligatawny soup is a delightful fusion of Indian and British flavors, delivering a fragrant, creamy, and mildly spicy one-pot wonder. This inviting dish varies from meaty to vegetarian versions (like ours) featuring rice and lentils. After countless tastings, I've discovered the ultimate recipe that never disappoints! Whip up this easy soup in just 30 minutes—perfect for a cozy meal!

Ingredients

6 tablespoons dried split peas

3 tablespoons uncooked basmati rice

2 garlic cloves, minced

1-piece fresh gingerroot (about 1 in.), peeled and minced

1 teaspoon chili powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons ghee (drawn butter)

1 large onion, chopped

1 bay leaf

6 medium carrots, chopped

2 medium apples, peeled and chopped

2 celery ribs, chopped

1-1/2 teaspoons salt

1/2 teaspoon pepper

4 cups vegetable broth

3/4 cup coconut milk

1 teaspoon lemon juice

Hot cooked rice

1/2 teaspoon garam masala, optional

1/2 teaspoon coarsely ground pepper, optional

Directions

In a small bowl, combine pigeon peas and rice, cover with warm water. Let soak for 10 minutes, drain.

In a spice grinder, or with a mortar and pestle, combine garlic, ginger, chili powder, turmeric, coriander and cumin, grind until the paste forms.

In a Dutch oven, melt ghee over medium heat. Add onion, spice paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrots, apples, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth, and soaked peas and rice mixture. Bring to a low simmer; cook until the peas are tender, 20-25 minutes. Discard bay leaf.

Stir in coconut milk and lemon juice. Serve soup in bowls with hot cooked rice. Sprinkle with garam masala and black pepper if desired.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.