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Healthy Mulligatawny Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 25 min
- Yield
- 2.00 serving(s)
Categories
- Soup
Cuisine
- Indian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Healthy Mulligatawny Soup brings together 1/4 cup yellow lentils (Toor Dal), 1/4 cup potato, peeled & chopped, 1 1/2 tablespoons cauliflower, chopped in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1/4 cup yellow lentils (Toor Dal)
- 1/4 cup potato, peeled & chopped
- 1 1/2 tablespoons cauliflower, chopped
- 1/4 cup carrot, grated
- 1/4 cup chopped onion
- 1/4 cup white radish, grated
- 1/4 of 1 medium green apple
- 1 cup coconut milk
- 1/2 teaspoon curry powder
- salt & pepper
- 2 teaspoons butter
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Instructions
Wash lentils (Dal) in cold running water.
Boil lentils, potato and cauliflower in 4 cups of water. Cook them till they get soft.
Blend them to make a fine soup stock.
Heat butter in pan, add chopped vegetables and apple. Stir fry for 5 minutes.
Add the stock we made earlier. Mix well and bring it to boil. Put the flame to low and simmer it for 6-7 minutes.
Add curry powder, salt, pepper, and coconut milk. Mix well. Simmer for another 2 minutes.
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