Malligatawny
6 servings
60 minutes
Mulligatawny is a spicy soup with a rich history that originated from British cuisine but is inspired by Indian flavors. Its name comes from the Tamil 'milagu thanni', meaning 'pepper water'. The taste of this dish is unique—a blend of spicy cumin, coriander, and mustard seeds enhanced by the brightness of chili, ginger, and garlic. Lentils add richness to the soup while coconut milk provides a creamy texture. A light tang from lemon juice harmoniously highlights the flavor, and fresh parsley finishes it with bright notes. Mulligatawny can be served as a standalone dish or paired with rice or flatbreads, making it an ideal choice for a warming and hearty dinner.
1
Heat 100 grams of oil in a pan and fry cumin, mustard, and coriander seeds, chopped chili, and tomato. Heat the remaining oil in a saucepan and add grated ginger, minced garlic, jalapeño, and onion, frying until bright for fifteen minutes. Add flour, ground cumin, turmeric, and coriander, cooking for two minutes.
- Butter: 180 g
- Cumin seeds (jeera): 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Mustard seeds: 0.5 teaspoon
- Tomatoes: 1 piece
- Dried chili peppers: 2 pieces
- Fresh ginger: 25 g
- Garlic: 6 cloves
- Jalapeno pepper: 0.5 piece
- Onion: 1 piece
- Wheat flour: 40 g
- Ground coriander: 1 tablespoon
- Ground cumin (zira): 2 tablespoons
- Turmeric: 1.5 teaspoon
2
Pour everything with broth and add lentils. Reduce the heat to low, cover with a lid and cook for forty minutes. Add parsley and blend everything into a puree. Pour in coconut milk, lemon juice, season with salt and pepper, and serve in bowls.
- Chicken broth: 2.2 l
- Red lentils: 250 g
- Parsley: 20 g
- Coconut milk: 230 ml
- Lemon juice: 10 ml
- Salt: to taste
- Ground black pepper: to taste
3
Pour with sauce and yogurt.
- Natural yoghurt: to taste