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Just cause it’s wicked cold outside… Mulligatawny Soup Recipe

Mulligatawny Soup : Sula Indian Restaurant

Mulligatawny Soup : Sula Indian Restaurant

It’s funny how, myself included, people are taken aback by how incredibly cold it is outside.  The other day a friend of mine commented on how Chinese New Year is suppose to coincide with a swap in wardrobe for something less Winter like. Albeit, it’s still Winter here and elsewhere in the country,  so why are we completely confused by all of this? It’s beautiful out, so nice that bike ride seems in order especially if you’re bundled up finest fleece otherwise you’re gonna freeze. It’s also a total cliche to complain about the weather, especially in Vancouver where we’re not dealing with loads of snow (at the moment, who knows what will happen in the next week)… so, in the spirit of not being cliche and changing the subject, or rather, making a helpful suggestion for dealing with this oh so cold weather (clearly I’m in denial about it being Winter), I’d like to offer up a recipe that will instantly take away that ‘chill to the bone’ feeling. As always, this recipe goes perfectly with chai.

Mulligatawny Soup

Ingredients:

  • 6 tbsp. Toor dal/Arhar dal
  • 3 tbsp. Rice
  • 2 cloves Garlic
  • 1 inch Ginger
  • 1 tsp. Red chili powder
  • 1 tsp. Turmeric powder
  • 1 tsp. Coriander powder
  • 1 tsp. Cumin powder
  • 1/2 tsp. Peppercorns
  • 2 tbsp. Ghee
  • 1 large Onion, chopped
  • 1 Bay leaf
  • Salt, a pinch
  • 3/4 cup Coconut milk
  • 2 tbsp. Tamarind pulp
  • 1/2 tsp. Garam masala powder
  • 1/2 tsp. Peppercorns, crushed
  • 1 tbsp. Rice, cooked

Procedure:

  1. Start by soaking lentils and rice in water.
  2. Take garlic, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and pepper corns and grind them until they form a thick paste.
  3. Heat ghee, add bay leaf and the chopped onions, then sauté for 1 min. on high
  4. Add the soaked dal and rice
  5. Mix, add the ground paste and a bit of water
  6. Add a pinch of salt
  7. Cover and let cook until the rice and dal are ready
  8. Strain and bring let remaining contents back to a boil
  9. Add tamarind pulp, coconut milk then stir
  10. Add garam masala powder and keep stirring
  11. Boil for a 5 – 10 minutes then add crushed pepper corns
  12. Add some boiled rice
  13. Enjoy!

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