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Indian Mulligatawny Soup


Indian Mulligatawny Soup Recipe

Ingredients:
  • 1/3 cup toor dal, chana dal or yellow split peas
  • 7 to 8 cups water or vegetable stock
  • 2 to 3 tablespoons tamarind paste
  • 1 oz (14 g) dried mixed mushrooms
  • 1 shallot, finely chopped (optional)
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1- to 2-inch piece fresh ginger, minced or grated
  • 1 large tomato, finely chopped
  • 1/4 cup fresh parsley or cilantro, trimmed and chopped
  • 3 to 4 fresh red or green chilies, seeded and finely chopped
  • generous handful of dried curry leaves
  • 2 teaspoons sambar powder
  • 1/2 teaspoon asafetida
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • juice from 1 lime
  • 1 tablespoon ghee, butter or oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
Directions:
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