INDIAN SOUP MULLIGATAWNY

 

Prep time 10 mins Cook time 25 mins Total time 35 mins

Author : Vahchef

Ingredients 

• Lentils (toor dal, chana dal) - 1 cup.

• Chicken stock (full floured) - 3 cups.

• Turmeric powder - 1/4 tea spoon.

• Green apple - 1 number.

• Carrot - 1 number.

• Curry leaves - 1 spring.

• Chopped onions - 2 numbers.

• Chopped garlic - 1 tea spoon.

• Chopped ginger - 1 tea spoon.

• Pepper corns - 1 tea spoon.

• Butter - 2 tablespoons.

• Garam masala - 1 tea spoon.

• Coconut milk - 1/2 cup.

• Chicken dumplings - 3 numbers.

• Coriander leaves(chopped) - 1 tablespoon.

• Rice(boiled) - 1 tablespoon.

Method:

1. Heat butter in a pan and add peppercorns, chopped ginger, garlic, chopped onions, curry leaves, carrot, green apple, turmeric powder.
2. Add chicken stock, add boiled lentils (chanadal and tour dal)and add garam masala, salt, cook for 5minutesafter that put it in the blender and make a nice puree and then put it on the flame and bring a boil.
3. Add some more salt, and add coconut milk, switch off the flame.
4. Take chicken dumpling in a plate and pour the soup on the plate, garnish with boiled rice, fried onions and coriander leaves.

Source: Vahrehvah