Mulligatawny with yogurt
6 servings
90 minutes
Mulligatawny with yogurt is a fragrant dish of Pan-Asian cuisine that combines rich spices and a creamy texture. This soup is inspired by Indian traditions but has an exotic touch of coconut milk and a bright citrus accent. The base consists of red lentils simmered in a spiced broth with coriander, cumin, turmeric, and Aleppo pepper. Finally, the soup is turned into a velvety puree, giving it a deep and rich flavor. It is served with natural yogurt and tomato sauce, adding freshness and a slight tanginess. Ideal for cold evenings or cozy home dinners when you want to warm up with the heat of Eastern spices.
1
In a large skillet, melt 75 grams of butter over high heat and sauté the mashed tomato in it, adding cumin, coriander, Aleppo pepper, mustard, and chili, for about three to five minutes until fragrant.
- Butter: 135 g
- Plum tomatoes: 1 piece
- Coriander seeds: 0.5 teaspoon
- Ground coriander: 1 tablespoon
- Aleppo pepper: 1 teaspoon
- Black mustard seeds: 0.5 teaspoon
- Chile de arbol pepper (dried): 2 pieces
2
Heat the remaining oil in a saucepan, add finely chopped ginger (3 tablespoons), garlic, onion, and jalapeño, and sauté for fifteen minutes. Then add flour, coriander, cumin, and turmeric and cook until a smooth mixture forms for about two minutes.
- Butter: 135 g
- Ginger root: 1 piece
- Garlic: 6 cloves
- Onion: 1 head
- Jalapeno pepper: 0.5 piece
- Wheat flour: 40 g
- Ground coriander: 1 tablespoon
- Coriander seeds: 0.5 teaspoon
- Turmeric: 1.5 teaspoon
3
After that, pour in the broth and add the lentils to the saucepan, bring to a boil, reduce the heat and cook for another forty-five minutes. Sprinkle with chopped cilantro (3 tablespoons) and turn the mixture into a puree. Pour in coconut milk, juice of one-third of a lemon, and season with salt and pepper.
- Chicken broth: 2.25 l
- Red lentils: 350 g
- Fresh cilantro (coriander): 1 bunch
- Coconut milk: 250 ml
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Serve with tomato sauce and plain yogurt.
- Natural yoghurt: to taste