This Mulligatawny Soup is a rich and flavorful dish made with a variety of ingredients such as apples, onions, and chickpeas, simmered in vegetable broth and coconut milk. It's perfect for a comforting meal.
Ingredients
2 Apples, peeled and finely chopped
1 cup onion, finely sliced
1 cup finely chopped tomatoes
1/2 cup carrot, chopped
1 cup acorn squash ( you can use pumpkin instead)
1/2 green chilies
1/4 cup red lentils, washed
1 cup chickpeas, either canned or soak overnight and boil.
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tbs ginger paste
1 tbs garlic paste
1 Cup coconut milk
3 cups vegetable broth
1/4 cup unsalted butter
1 bay leaf
1/2 tsp turmeric, Salt to taste
1 tbs curry powder (you can use sambar masala instead)
1 tbs garam masala
1 tbs dried oregano
1 tsp crushed peppercorns
1 tsp chilli flakes (optional)
Cashews, chopped cilantro and scallions for garnishing.
Instructions
1. Heat butter in heavy bottom pot. Add bay leaf, onion, ginger, green chillies and scallions. Cook on low to medium heat till onions turn translucent.
2. Add squash, tomatoes, carrot, chickpeas, red lentils, curry powder, garam masala powder, oregano, turmeric and salt. Cook for a few mins.
3. Add apple and vegetable broth. Cover and cook on low to medium heat for 12-15 mins till lentils and vegetables are cooked. Note: Do not stir as it delays the cooking time of lentils.
4. Once cooked add coconut milk, cilantro, peppercorns and chilli flakes. Mix and blend for 12-15 seconds for chunky consistency. if you want it smooth, blend for a few more seconds.
5. Garnish with cashews, cilantro and scallions. Serve with rice or bread of your choice.
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