Mild Vegetable Mulligatawny Recipe

Name: Mild Vegetable Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces lentils, soaked in cold water for 2 hours then drained; 10 dried red chilies; 1 teaspoon whole black peppercorn; 2 tablespoons whole coriander seeds; 1 ½ teaspoons whole cumin seeds; 1 teaspoon fennel seed; ½ teaspoon ground turmeric; ¼ teaspoon cayenne; 4 -5 cups vegetable stock; 2 small potatoes, peeled and diced; 2 medium carrots, peeled and thinly sliced; 2 small turnips, peeled and diced; 12 curry leaves (or 8 fresh basil leaves); 2 garlic cloves, peeled and finely minced; 1 medium onion, coarsely chopped; 3 tablespoons ginger, peeled and finely chopped; 14 ounces coconut milk; ¼ cup flaked coconut; 1 ¼ teaspoons salt (to taste); 1 lime, cut into wedges; 1 bunch fresh cilantro

Servings: persons

14 ounces lentils, soaked in cold water for 2 hours then drained
10 dried red chilies
1 teaspoon whole black peppercorn
2 tablespoons whole coriander seeds
1 ½ teaspoons whole cumin seeds
1 teaspoon fennel seed
½ teaspoon ground turmeric
¼ teaspoon cayenne
4 -5 cups vegetable stock
2 small potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
2 small turnips, peeled and diced
12 curry leaves (or 8 fresh basil leaves)
2 garlic cloves, peeled and finely minced
1 medium onion, coarsely chopped
3 tablespoons ginger, peeled and finely chopped
14 ounces coconut milk
¼ cup flaked coconut
1 ¼ teaspoons salt (to taste)
1 lime, cut into wedges
1 bunch fresh cilantro

1
Place peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat.
2
Stir and roast until the spices emit a roasted aroma .
3
Empty onto a plate to cool, then grind into a fine powder.
4
Add the turmeric and cayenne to this mixture.
5
Put lentils in bowl.
6
Slowly mix in 4 cups of stock.
7
Combine the lentils, spices, all the vegetables, the
8
curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.
9
Cover, turn heat to low, and simmer for one hour or until all vegetables are tender.
10
Blend soup in blender in several batches and press through a coarse sieve.
11
Return the soup to the pot, add the coconut milk and salt, and return to a simmer.
12
Simmer gently for 2 to 3 minutes, then thin out with more stock, as needed.
13
Serve hot with lime wedges & fresh cilantro.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 14 ounces lentils, soaked in cold water for 2 hours then drained, 10 dried red chilies, 1 teaspoon whole black peppercorn, 2 tablespoons whole coriander seeds, and more.

Yes, Mild Vegetable Mulligatawny falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mild Vegetable Mulligatawny

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