Mulligatawny Shorba
This Mulligatawny Shorba is a comforting, easy-to-make Indian lentil soup. It's got that warming spice and a satisfying texture, perfect for a cozy night in.
Ingredients
- 0.5 cup Toor dal
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 0.5 tablespoon fresh ginger, grated
- 1 medium carrot, finely diced
- 0.5 cup finely diced celery
- 0.5 medium green apple, peeled and finely diced
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garam masala
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 0.5 cup full-fat coconut milk
- 0.5 teaspoon lemon juice
- 0.25 cup fresh cilantro leaves, chopped, for garnish
- 0.25 cup plain yogurt, for garnish (optional)
- 4 lemon wedges, for garnish
Instructions
- Rinse 0.5 cup Toor dal thoroughly under cold water until the water runs clear. In a medium pot, add the rinsed Toor dal and 2 cups fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the dal is tender. Alternatively, cook in a pressure cooker for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). Once cooked, lightly mash the dal with the back of a spoon and set aside.
- While the dal is cooking, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 medium finely diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
- Add 2 finely chopped cloves garlic and 0.5 tablespoon grated fresh ginger to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Stir in 1 medium finely diced carrot and 0.5 cup finely diced celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add 0.5 medium peeled and finely diced green apple to the pot. Cook for another 2 minutes, stirring well.
- Sprinkle in 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, 0.25 teaspoon garam masala, 0.25 teaspoon black pepper, and 0.25 teaspoon red chili flakes (if using). Stir well and cook for 1 minute until the spices are fragrant.
- Pour in 4 cups vegetable broth and bring the mixture to a gentle boil. Reduce the heat, cover the pot, and simmer for 10-15 minutes, or until the vegetables are tender.
- Stir the cooked and lightly mashed Toor dal into the soup. Add 0.5 cup full-fat coconut milk and 0.5 teaspoon lemon juice. Simmer for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
- Ladle the hot Mulligatawny Shorba into individual serving bowls. Garnish each bowl with a sprinkle of 0.25 cup fresh chopped cilantro leaves, a dollop of 0.25 cup plain yogurt (if using), and serve with a lemon wedge for an extra squeeze of citrus. Serve immediately.