Indian cuisine · Soups & Stews

Mulligatawny

Anglo-Indian pepper soup made from red lentils with apple, curry leaves and coconut milk, finely puréed and served with rice.

Ingredients · for 4 servings

• 200g red lentils
• 1L strong chicken stock
• 1 apple
• 1 onion
• 2 carrots
• 200ml coconut milk
• 12 curry leaves
• 2 tsp curry powder
• 20g ginger
• 100g long-grain rice
• 2 tbsp ghee
• Salt, pepper

Instructions

1. Peel and finely dice the onion, carrots and apple, finely grate the ginger, and rinse the red lentils in cold water until it runs clear.
2. Heat the ghee in a pot and toast the curry leaves with the curry powder for 30 sec. until fragrant and the leaves crackle.
3. Add the onion, carrots and ginger and sauté for 5 min., then stir in the diced apple and lentils.
4. Pour in the chicken stock and simmer gently for 20–25 min. until the lentils have completely broken down.
5. Purée the soup until smooth, stir in the coconut milk and just heat through rather than boiling, then season with salt and pepper.
6. Cook the long-grain rice separately, spoon some into each bowl and ladle the hot soup over it.