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Mulligatawny Soup

4.67 from 3 votes
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Ingredients
  

  • 1 cup Shallots
  • I tsp sliced Chillies
  • 1/4 cup finely chopped Ginger
  • 1/4 cup finely chopped Garlic
  • 1/4 cup Curry leaves
  • 2 cups of cubed Beef 300 gms
  • 1 tbsp Garam Masala
  • 1 tbsp Cumin powder
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 medium Tomato quartered
  • 1 cup Tamarind Pulp
  • 1/2 cup red lentils Masoor Dhal soaked & drained
  • 1/2 cup red Kidney beans soaked overnight
  • 900 ml of Beef stock Chicken stock or Veggie stock depending on your protein
  • Salt to taste
  • 1/4 cup diced Celery
  • 1/2 cup Red Pepper
  • 1/2 cup Green Pepper
  • 1/2 cup Carrots
  • 1/2 cup Leeks
  • 1 tbsp Oregano
  • 2 tsps Tomato puree
  • 1 tbsp fresh cracked Pepper
  • 1/2 cup cubed Apples
  • 1/2 cup cooked rice
  • 1/2 cup of Coconut Milk
  • Chopped Coriander

Instructions
 

  • I prefer to use my pressure cooker for this recipe, heat up some Oil and add in the Onions and Chilli to sweat
  • Add in the finely chopped Ginger & Garlic and allow it to cook
  • Add in the Curry leaves, but first cut them into thin strips with a scissors
  • Add in the Beef cubes and all the powdered spices and saute
  • Add the Tomato & Tamarind Pulp. This pulp is made my soaking Tamarind in a cup of hot water first.
  • Add the Lentils and the Beans
  • Add the Beef stock and pressure cook for 12 mins
  • Once done open the pressure cooker and add the Celery, Red & Green Pepper, Carrots & Leeks
  • Add the Oregano and Tomato puree and mix
  • Allow the veggies to cook for a few mins
  • Add the Black Pepper
  • Finally add in the Apples, cooked Rice and finish off with Coconut Milk and Coriander.
  • A little tip is using Organic coconut milk , it’s a good idea to beat it a little but first so it’s smooth in the soup.
  • Some recipes call for the soup to be blended - I prefer my soup to be somewhat clear with a myriad of textures and flavours - try it you won’t be disappointed.