Spicy Lentil Soup

Spicy Lentil Soup

I got the idea for this recipe from a Mulligatawny Soup. Mulligatawny Soup is an Anglicized version of a Tamil soup. In translation, Mulligatawny means "pepper water". The soup was changed to accommodate the British palate during the colonial era in India and in the process has evolved completely.

I have changed the soup even more by adding masoor and a few extra spices to it. I have also eliminated some other ingredients and steps in an effort to keep the recipe quick and easy. Mulligatawny usually has meat in it, and uses a meat stock. In India, I have always had this soup with Mutton (Lamb) in it. However, in our effort to eat a little healthier, I did not use any meat in the dish, but used a meat based broth. If you are a vegetarian, I suggest to use a vegetable broth or water.

2 cups masoor dal
1 medium onion, chopped
2-3 green chilies, slit (optional)
2-3 cloves garlic, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2-3 whole pepper corns
2-3 whole cardamom
1 2" stick cinnamon
2-3 whole cloves
1 bay leaf
2 cans chicken stock
1 can coconut milk
1/2 lime's juice
Salt to taste
1 1/2 cups basmati rice, cooked
Little oil

Lentil Soup with Rice

Soak the masoor in water for 20 mins or more.

In a pressure cooker, heat a little oil, and fry the onions till brown. Once it browns, add the garlic and the ginger and garlic pastes.Cook for about 2-3 minutes, stirring occasionally. Next add all the powdered spices and cook till the raw smell starts to go. If it starts to stick and burn, add a little stock.

Now add all the whole spices, chilies, and salt, give it a minute to cook, and then add the masoor. Mix well. Cover the masoor in stock, then put the lid and whistle on the cooker, and cook on low heat till the whistle blows. Open the cooker and check how cooked the masoor is. Add more stock if necessary, and cook again if still raw. Once cooked, add the coconut milk and on a medium flame, simmer for 5 minutes or so, with the lid off (so that the coconut milk does not taste raw). Just before serving, stir in the lime juice, and serve hot with rice.

Notes:

* IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption. If there isn't enough water in the cooker, your food will burn and cleaning that cooker is a pain in the backside!