Mulligatawny Shorva

This Mulligatawny Shorva is a cozy, spiced lentil soup that's just right for a chilly evening. It's surprisingly simple to make, even for a weeknight.

Ingredients

• 0.75 cup Toor dal
• 4 cups vegetable broth
• 2 tablespoons ghee
• 1 medium onion
• 2 cloves garlic
• 1 piece fresh ginger
• 1 medium carrot
• 1 medium apple
• 1 medium tomato
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 0.5 teaspoon mustard seeds
• 6-8 fresh curry leaves
• 0.5 cup coconut milk
• 0.5 lemon
• 0.25 cup fresh cilantro leaves
• 0.25 cup cooked white rice

Instructions

1. Rinse 0.75 cup Toor dal under cold water until the water runs clear. Transfer the dal to a medium pot, add 4 cups vegetable broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the dal is very tender. Alternatively, pressure cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release).
2. While the dal is cooking, finely dice 1 medium onion. Finely chop 2 cloves garlic and grate 1 piece fresh ginger.
3. Peel and finely dice 1 medium carrot. Peel, core, and finely dice 1 medium apple. Core and finely dice 1 medium tomato.
4. Heat 2 tablespoons ghee in a large pot or Dutch oven over medium heat. Add 0.5 teaspoon mustard seeds and let them splutter.
5. Add the finely diced 1 medium onion and sauté for 5-7 minutes until softened and translucent. Add the finely chopped 2 cloves garlic, grated 1 piece fresh ginger, and 6-8 fresh curry leaves. Sauté for 1 minute until fragrant.
6. Add the finely diced 1 medium carrot, 1 medium apple, and 1 medium tomato to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
7. Stir in 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.25 teaspoon turmeric powder, 0.25 teaspoon garam masala, and 0.25 teaspoon red chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
8. Add the cooked dal mixture to the pot with the sautéed vegetables and spices. Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld. If desired, you can use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks for texture.
9. Stir in 0.5 cup coconut milk and a squeeze from 0.5 lemon. Cook for another 2-3 minutes, just until heated through, but do not boil after adding the coconut milk.
10. Taste and adjust seasoning if needed. Ladle the Mulligatawny Shorva into serving bowls. Top each serving with 1 tablespoon fresh cilantro leaves and 1 tablespoon cooked white rice. Serve hot.

View the interactive Mulligatawny Shorva recipe