Virat Indian Recipes

Virat Indian Recipes

Mulligatawney Soup

  • Serves: 8
  • Pressure Cooking Time 03 minutes
  • Source:
    Manufacturer Exporter of Pressure Cookers


1 inch (2.5 cm) piece
coriander seeds
2 tbsp
cumin seeds
1 tbsp
anise seeds
1 tbsp
fenugreek seeds
1.4 tsp
coconut/or 0.75 cup coconut milk
1 medium
vegetable oil
2 tbsp
carrot chopped
1 large (0.5 lb / 225 g)
turnip peeled and chopped
1 small (2 oz / 60 g)
onion chopped
1 small (2 oz / 60 g)
garlic chopped
2 cloves
fresh ginger chopped
0.5 inch (1 cm) piece
split red lentils (masoor dal)
2/3 cup
tomatoes peeled and chopped
2 large (1lb / 450 g)
turmeric ground
a pinch
dried curry leaves
1 sprig
1 tbsp
vegetable stock
5.5 cups
long-grain rice cooked
3 tbsp
lemon juice
2 tbsp


To cook reduced quantities: reduce all ingredients proportionately. To prepare spices : Place cinnamon, coriander seeds, cumin seeds, anise seeds and fenugreek seeds in a small, heavy skillet on medium heat. Stir continuously (approximately 3 minutes) until the spices darken by a few shades and give out a stronger aroma. Grind roasted spices in a pestle and mortar or in the container of an electric coffee grinder. To make coconut milk : Break open coconut by holding the coconut in one hand against a hard surface and hitting the coconut with the blunt side of a heavy cleaver all around its 'equator'. At the first sign of a crack, hold the coconut over a bowl to collect coconut water. Though not coconut milk, it makes a refreshing drink. Break the halves into smaller pieces. Slip a knife between coconut meat and the shell and pry loose the meat. Remove brown skin from the meat with a paring knife or potato peeler. Cut the coconut meat into cubes of about 1/2 inch (1 cm). There should be about 1 1/3 cups meat. (Minimum required is 1 cup.) Put coconut and 1/3 cup hot water in a blender and mix the mixture for about 2 minutes. Add another 1/3 cup hot water and stir. Blend for approximately 3 minutes until finely ground. Place muslin or a double thickness of cheesecloth over a bowl. Put mixture into cheesecloth, gather up the corners and squeeze through as much milk as possible. Measure 3/4 cup milk and keep aside. Heat oil in cooker for about 1 minute. Add carrot, turnip, onion, garlic and ginger. Stir fry for about 2 minutes. Add remaining ingredients except coconut milk, rice and lemon juice. Stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Discard curry leaves. Mix the soup smooth in a blender or mash it through a sieve. Return soup to cooker. Add coconut milk, rice and lemon juice. Stir. Reheat. Serve hot.

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