Mulligatawny Soup (Dal Shorba)

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This is practically the national soup of India. There is so much goodness in a bowl of soup. Keep this vegetarian by leaving out the cooked shredded chicken at the end.

Mulligatawny Soup (Dal Shorba)

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Ingredients

  • 200g dried red lentils

  • 50ml vegetable oil

  • 15-20 black peppercorns

  • 2 star anise

  • 1 fresh or dried red chilli, cut in half

  • ½ tsp fennel seeds

  • ½ tsp cumin seeds

  • 100g sliced fresh pineapple

  • 1 small red onion, thinly sliced (70g)

  • 1 small carrot, thinly sliced (50g)

  • ½ green apple, cored and thinly sliced (60g)

  • 1 fresh green chilli, halved lengthways

  • 1 tbsp grated or finely chopped fresh ginger

  • 1 ½ tsp fine sea salt

  • 50g fresh or desiccated coconut

  • 2 tbsp Madras curry powder

  • 1 ½ tsp ground turmeric

  • cooked basmati rice

  • cooked shredded chicken (optional)

  • 4-6 tbsp coconut milk

  • handful of chopped fresh coriander

  • 1 lime, cut into wedges

Method

  1. Measure out your spices into two separate bowls: one bowl for the whole spices and one for the Madras curry powder and turmeric for the soup.

  2. Prepare and measure out all the remaining ingredients before you start cooking so that everything is ready to go and the spices don't burn.

  3. Cook the lentils. Soak the lentils in just enough water to cover them for 20 minutes.

  4. Cook the whole spices. Heat the oil in a large heavy-based saucepan over a medium heat. Add the peppercorns, star anise, red chilli, fennel seeds and cumin seeds and cook for 1 minute, until fragrant.

  5. Make the soup. Add the pineapple, onion, carrot, apple, green chilli, ginger and salt and cook for 5 minutes. Add the soaked lentils (including their soaking water) along with the coconut, curry powder and turmeric and 800ml water.

  6. Bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes, stirring occasionally, until the lentils, fruit and vegetables are all completely soft.

  7. Blend everything, including the whole spices and the red and green chilies (although you can take the chilies out at this stage if you prefer), with a hand-held blender until smooth. Stir in another 200-400ml water to thin the soup - it shouldn't be too thick.

  8. Put a little rice and/or chicken (if using) in the bottom of each bowl, then pour over the soup and add an extra spoonful of rice on top. Garnish with a drizzle of coconut, milk and chopped fresh coriander, then squeeze over some lime juice. Let each person stir everything together in their own bowl.

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