How to Make Sanjeev Kapoor’s Mulligatawny Soup Recipe at Home
Many people have come to crave the savory flavors and delicious smells of Indian foods.
Master Chef Sanjeev Kapoor indicates that soups are a fundamental part of Indian cuisine. They’re versatile, and they can be eaten at any time of the day as a light stand-alone meal or as part of a full-course dinner.
Many of us have come to love Mulligatawny Soup Sanjeev Kapoor. With its warm spices, it’s perfect for a cold winter night, but it can be eaten at any time of the year.
Still, preparing this soup can seem a little intimidating. Don’t worry-it only requires 15 minutes or less prep time and 16-20 minutes of cooking time.
So read on to learn more.
What Is Mulligatawny Soup?
Mulligatawny Soup is a curry-flavored South Indian recipe that combines legumes, rice, and a variety of spices and flavorings. Some mulligatawny soup recipes include chicken or other meats, but Sanjeev Kapoor’s Mulligatawny Soup is vegetarian.
Some recipes for Mulligatawny Soup include lentils, but Sanjeev Kapoor prefers split pigeon peas, also known as Toor dal. This is a South Indian pea that has a brown outer coat. When this coat is split, and the inner, yellow portion of the pea is used.
What Is A Curry?
Although there is a plant called “curry,” the dishes that we commonly refer to as curries don’t derive from that plant.
Instead, what we commonly call curry is actually a blend of different spices that usually includes cumin, turmeric, coriander, and Red Chilis.
While homemakers in this country often buy pre-mixed blends, Indian cooks generally mix their own. They use it to season a variety of foods from soups to proteins and vegetables, and we’ve come to frequently refer to these dishes as “curries.”
Is Mulligatawny Soup Healthy?
Sanjeev Kapoor’s Mulligatawny Soup includes both peas and coconut milk, both of which make healthy, nutritious additions to the diet.
WebMed speaks of the health benefits of peas. Among other important nutrients, peas contain Vitamins A, B, C, and E. They also have zinc and antioxidants, which help to bolster your immune system.
In addition, peas are also a good source of fiber and protein.
BBC Goodfood notes the health benefits of coconut milk, which includes auric acid that has anti-fungal and anti-inflammatory properties.
In addition, coconut milk supports cardiovascular health and may reduce stomach ulcers. Unlike dairy milk, it’s also lactose-free and vegan..
So, mulligatawny soup provides a healthy alternative to heavy stews, chilis, or meat or creamed-based soups.
How Can I Make Sanjeev Kapoor’s Mulligatawny Soup Recipe at Home?
Making this delicious soup at home is easy, and it only requires 35 minutes or less. If you’re not accustomed to preparing Indian cuisine, you may have to first shop for the herbs and spices, but once you acquire these you can use them in other recipes as well.
What Is My Shopping List for Mulligatawny Soup Recipe?
The first step in making any recipe is shopping for the ingredients, so you’ll want to prepare a shopping list that includes pigeon peas, coconut milk, your choice of rice, an onion, fresh garlic, and fresh ginger.
Other items that you’ll want include: red chili powder, tumeric powder, Ghee, a Bay Leaf, Tamarind Pulp, Garam masala powder, and peppers.
Basmati Rice is most commonly used in Indian recipes, but if you can’t find that, you could substitute Jasmine Rice or other rice.
Now That I Have The Ingredients, What Comes Next?
Now that you’ve gathered all of the ingredients, it’s time to start preparing the recipe!
The first step is assembling the kitchen supplies and those items that you’ve just purchased.
Supplies
- A large pot
- A sharp knife
- A mortar and pestle for grinding the seasonings.
Ingredients
- 6 tablespoons Split Pigeon Peas
- 3 tablespoons uncooked rice
- 2 cloves peeled garlic
- 1 inch peeled fresh ginger
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon peppercorns
- 2 tablespoons Ghee
- 1 large finely chopped onion
- 1 Bay leaf
- Salt to taste
- 3/4 cup coconut milk
- 2 tablespoons Tamarind pulp
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon crushed peppercorns
- 1 tablespoon boiled rice.
Instructions
- Preparation Time: 11-15 minutes
- Cooking Time: 16-20 minutes
- Serves: 4
1. Soak the peas and rice in water.
2. Grind the garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and peppercorn to a paste.
3. Heat the Ghee in a pan, add the bay leaf and the chopped onions.
4. Sauté for a minute on high heat. Add the soaked peas and rice.
5. Mix and then add the ground paste and a little water. Mix and add little salt. Use just enough water to act as a binder to hold the ground paste together.
6. Place on high heat. When the soup comes to a boil, reduce the heat, cover and cook till the rice and peas are done.
7. Strain and bring the soup to a boil again. Add tamarind pulp and coconut milk, then stir.
8. Add garam masala powder and mix well. Boil for some time, then add the crushed peppercorn.
9. Garnish with boiled rice.
10. Serve hot and enjoy.
What Can I Serve With This Soup Recipe?
The possibility for this delicious dish are endless. It can be eaten alone or with bread as a light lunch or snack, or it can serve as the first course for a large meal.
Of course, homemade pita bread or naan are the traditional breads that are most often associated with this soup, but don’t be afraid to be creative and experiment with different breads.
You can also add a vegetable and protein dish to make it a complete, full-course dinner.
Salads and sandwiches also work well with soups, and what could be better than a grilled cheese sandwich served with a bowl of hot, homemade savory soup? If you’re like me, you have fond childhood memories of Mom’s homemade soup and grilled cheese sandwiches on cold, snowy winter days.
Some Things To Remember About Sanjeev Kapoor’s Mulligatawny Soup Recipe
1. This delicious savory soup can be made at home in 35 minutes or less.
2. The soup includes a blend of traditional Indian herbs and spices, commonly referred to as “curry.”
3. The soup is nutritious and supplies you with protein, fiber, and other nutrients.
4. The soup is versatile and can be served alone, as part of a full-course meal, or with sandwiches and salads.
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