Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings (2-1/2 quarts)
Cuisine: Asia, Indian, Authentic
Ingredients: 6 tablespoons dried split pigeon peas; 3 tablespoons uncooked basmati rice; 2 garlic cloves, minced; 1 piece fresh gingerroot (about 1 in.), peeled and minced; 1 teaspoon chili powder; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 tablespoons ghee; 1 large onion, chopped; 1 bay leaf; 6 medium carrots, chopped; 2 medium apples, peeled and chopped; 2 celery ribs, chopped; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 4 cups reduced-sodium vegetable broth; 3/4 cup coconut milk; 1 teaspoon lemon juice; Hot cooked rice; 1/2 teaspoon garam masala, optional; 1/2 teaspoon coarsely ground pepper, optional

Total Time Prep: 15 min. Cook: 20 min.

Yield 8 servings (2-1/2 quarts)

Test Kitchen Approved

Mulligatawny soup is a comforting dish that marries Indian and British ingredients, creating a one-pot soup that's fragrant, creamy and mildly spicy.

Ingredients

6 tablespoons dried split pigeon peas
3 tablespoons uncooked basmati rice
2 garlic cloves, minced
1 piece fresh gingerroot (about 1 in.), peeled and minced
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
1 large onion, chopped
1 bay leaf
6 medium carrots, chopped
2 medium apples, peeled and chopped
2 celery ribs, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 cups reduced-sodium vegetable broth
3/4 cup coconut milk
1 teaspoon lemon juice
Hot cooked rice
1/2 teaspoon garam masala, optional
1/2 teaspoon coarsely ground pepper, optional

Directions

In a small bowl, combine pigeon peas and rice; cover with warm water. Let soak 5-10 minutes; drain.
In a spice grinder, or with a mortar and pestle, combine garlic, ginger, chili powder, turmeric, coriander and cumin; grind until a paste forms.
In a Dutch oven, melt ghee over medium heat. Add onion, spice paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrots, apples, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth, and soaked pigeon peas and rice mixture. Bring to a low simmer; cook until peas are tender, 20-25 minutes. Discard bay leaf.
Stir in coconut milk and lemon juice. Serve soup in bowls with hot cooked rice. Sprinkle with garam masala and black pepper if desired.

Nutrition Facts

1-1/4 cups: 171 calories, 7g fat (5g saturated fat), 8mg cholesterol, 570mg sodium, 24g carbohydrate (9g sugars, 6g fiber), 4g protein.

Mulligatawny soup is a comforting dish that marries both Indian and British ingredients, and it's sure to tantalize your taste buds. It's fragrant, creamy, mildly spicy and simply incredible. —Anvita Mistry, Erlangen, Germany

Recipe Creator