Mulligatawny Soup
thick and rich with flavour and nutrition. you could add chicken but its better without. I use chicken stock but if you’re vegetarian just use a vegetable stock instead. Warning – this is NOT a gluten free soup.
YIELD
serves 4 – 6
PREP. TIME:
20 min – give or take
COOKING TIME:
20 min. depending on how long your pot takes to reach pressure
Good For:
any day
Introduction
About this Recipe
I first tried Mulligatawny at UBC but could never find a good recipe, or one that didn’t have too many exotic ingredients. This one is adapted for instant pot from a meaty version in the New York Times and it’s fantastic.
Ingredients
- ¼ cup olive oil
- 1 red or yellow onion, minced
- Salt (about 1/2 teaspoon)
- 8 garlic cloves, minced
- 2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
- 1 teaspoons each of black and yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground cayenne, plus more to taste
- ½ teaspoon cumin seeds
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large apple, preferably Granny Smith, peeled, cored and chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup masoor dal (split red lentils)
- 6 cups chicken broth or stock
- 1 (14-ounce) can coconut milk
- Juice of 1 lime (about 1½tablespoons)
Step by Step Instructions
Instant Pot : Step 1
Prepare all your ingredients before you begin to cook, it’s crucial not to overcook once the instant pot is on: mix spices in a small bowl to have ready to add. measure out tomato paste and flour. chop vegetables and set aside. Chop onion, garlic and ginger. Measure out stock.
Instant Pot : Step 2
Set Instant pot to sauté and pour in oil, add onions garlic and ginger. Once they start to sizzle watch carefully and stir. saute until the onions are just translucent. Add the spices,and cook, stirring constantly, until the mustard seeds pop, about 90 seconds. Add the vegetables, and cook, stirring,until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients.
Tip
remember to rinse you lentils well. stone soup is good in stories but not in reality. put them in a regular flour sieve and run cold water over while rubbing through your fingers until the water coming out the bottom runs clear.
Instant Pot : Step 3
Add the lentils and chicken broth. Stir. Put the instant pot on pressure cook High for 10 minutes. While the soup cooks juice your lime and get your coconut milk ready to add.
Instant Pot : Step 4
You can do a quick release when the pot beeps. Add the lime and coconut. That’s it!
Mulligatawny Soup
- ¼ cup olive oil
- 1 red or yellow onion, minced
- Salt
- 8 garlic cloves, minced
- 2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
- 1 teaspoons each of black and yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground cayenne (you might only want 1/4 teaspoon)
- ½ teaspoon cumin seeds
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large apple, preferably Granny Smith, peeled, cored and chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup masoor dal (split red lentils)
- 6 cups chicken broth or stock
- 1 (14-ounce) can coconut milk
- Juice of 1 lime (about 1½tablespoons)
Prepare all your ingredients before you begin to cook, it’s crucial not to overcook once the instant pot is on: mix spices in a small bowl to have ready to add. measure out tomato paste and flour. chop vegetables and set aside. Chop onion, garlic and ginger. Measure out stock.
Set Instant pot to sauté and pour in oil, add onions garlic and ginger. Once they start to sizzle watch carefully and stir. saute until the onions are just translucent. Add the spices,and cook, stirring constantly, until the mustard seeds pop, about 90 seconds. Add the vegetables, and cook, stirring,until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients.
Add the lentils and chicken broth. Stir. Put the instant pot on pressure cook High for 10 minutes. While the soup cooks juice your lime and get your coconut milk ready to add.
You can do a quick release when the pot beeps. Add the lime and coconut. That’s it!
More Recipes
SOUPS
