Mulligatawny is a rich curried soup, perfect for cold winter days. It's quick and easy to make.
Heat the ghee or vegetable oil in a large pan over a low heat. Cook the onion, garlic, ginger, chilies, spices and curry leaves until the onion is browned lightly and the mixture is fragrant. Do not over brown the onion.
Add the carrot, apple, potato, dhal, and chicken stock to the pan. Cover and simmer for about 15 minutes or until the vegetables are just tender.
Discard cardamom pods and curry leaves. Blend the mixture in a food processor in batches then return to the pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves and stir until heated through.
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