Vegetarian Mulligatawny Soup
Mulligatawny soup, a name derived from Tamil words meaning “pepper water,” is a delightful fusion of South Indian flavors and hearty, wholesome ingredients. This vegetarian version stays true to its roots with an aromatic blend of tamarind, lentils, and traditional spices, making it both nutritious and delicious. Whether you're looking for a warming bowl on a cold day or a crowd-pleasing starter, this soup is perfect.
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Ingredients
For the Soup Base
- 1 tbsp Tamarind Paste
- 2 Tomato medium-sized, diced
- 1 Onion medium-sized, finely chopped
- 2 Garlic Cloves minced
- 5 cups Water or vegetable broth
- 1/2 cup Red Lentils rinsed
For the Spice Blend
- 1 tsp Coriander Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 8-10 Curry Leaves
- 1-2 Chillies finely chopped (adjust for spice level)
- pinch Asafoetida
- Sea Salt & Black Pepper to taste
For Garnish
- Cilantro a handful, chopped
- Mint Leaves a few, for a refreshing touch
Instructions
Prepare the Lentils
- Rinse the red lentils thoroughly and cook them in 3 cups of water until tender (about 15 minutes). Set aside.
Create the Tamarind Base
- In a small bowl, dissolve the tamarind paste in 2 cups of water. Strain to remove any solids and set aside.
Sauté the Aromatics
- Heat 1 tablespoon of oil in a large pot over medium heat. Add cumin seeds, curry leaves, and asafoetida. Sauté until the seeds start to splutter.
- Add chopped onions, garlic, and chillies. Cook until onions are golden.
Build the Soup
- Add diced tomatoes, turmeric, and coriander seeds to the pot. Cook until the tomatoes soften.
- Stir in the cooked lentils, tamarind water, and remaining water. Mix well and bring to a boil.
Simmer and Adjust
- Reduce the heat and simmer for 10 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.
Finish with Garnish
- Turn off the heat and stir in fresh cilantro and mint leaves.