EASTERN-STYLE MULLIGATAWNY SOUP
This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery.
Provided by Pantaloons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
- Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
- Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
- Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 21.6 g, Fat 2.7 g, Fiber 8.7 g, Protein 8.4 g, SaturatedFat 0.4 g, Sodium 445.2 mg, Sugar 3.4 g
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Lemona Rinsha
[email protected]Overall, I thought this soup was just okay. The flavors were a bit bland for my taste, and the coconut milk made it too creamy. I would probably not make this soup again.
C Henao
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. The flavors were well-balanced, and the coconut milk added a nice richness. I would recommend using less cayenne pepper if you don't like spicy food.
Hbiba Aktar
[email protected]I'm a big fan of mulligatawny soup, and this Eastern-style version is one of the best I've ever had. The coconut milk gives it a rich and creamy texture, while the spices add a nice depth of flavor. I also appreciate that the recipe includes instruct
Mohsin Adnan
[email protected]This soup was amazing! The flavors were incredible, and the coconut milk made it so creamy and rich. I also loved the addition of apples and pears, which gave the soup a nice sweetness and crunch. I'll definitely be making this soup again and again.
Queen Mavuso
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of coconut milk, but it worked really well in this recipe. The soup was creamy and flavorful, and the spices were perfectly balanced. I also loved the addition of apple
William Laurenzana
[email protected]This soup was delicious! I love the combination of flavors and textures. The coconut milk made it creamy and rich, while the spices gave it a nice kick. The apples and pears added a sweetness and crunch that balanced out the other flavors perfectly.
Jordan Waters
[email protected]I'm not usually a fan of coconut milk in soups, but this recipe changed my mind. The coconut milk added a subtle sweetness and creaminess that complemented the spices perfectly. I also loved the addition of apples and pears, which gave the soup a nic
Domenic Deluca
[email protected]This soup was a hit with my family! The flavors were perfectly balanced, and the coconut milk added a creamy richness that we all loved. The apples and pears added a nice touch of sweetness, and the spices gave it a warm and inviting flavor. We'll de
Sana tanweer
[email protected]I'm a big fan of mulligatawny soup, and this Eastern-style version is no exception. The use of coconut milk gives it a rich and creamy texture, while the spices add a nice depth of flavor. I also appreciate that the recipe includes instructions for m
Abdullah Akon
[email protected]This Eastern-style mulligatawny soup is a delightful culinary journey. The blend of spices and the creamy coconut milk broth creates a harmonious flavor profile that tantalizes the taste buds. I especially enjoyed the addition of apple and pear, whic