Chef Singhvi’s Mullugatawney Soup

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Chef Singhvi’s Mullugatawney Soup
Meal type Coconut Milk, Curry Powder, Granny Smith Apple, Potato, Turmeric
Season Fall, Winter

Ingredients

  • Masoor dal (red lentils) 1 lb
  • Grannysmith apple 1 each
  • Potato 1 medium sized
  • Onion 1 medium sized
  • Garlic 5 cloves (peeled)
  • Ginger 1” piece (sliced)
  • Bayleaf 1 each
  • Black peppercorn 1 teaspoon
  • Hot curry powder 3 teaspoon (preferably “bolst” brand)
  • Turmeric powder 1 teaspoon
  • Curry leaves 1 sprig (15-18 leaves)
  • Coconut milk 14 oz can
  • Canola oil 1 tablespoon
  • Salt to taste

Directions

1 Wash the dal. Soak for one hour.
2 Peel & slice potato & apple. Keep in water (to prevent from changing
The color).
3 Peel the onion.
4 Heat oil, saute bayleaf & peppercorn, add onion, garlic & ginger, saute.
5 Add curry powder & turmeric powder.
6 Add dal, potato, apple along with the water.
7 Let it cook for 30 minutes on medium fire.Make sure that it does comes out of the pot.
8 Blend the soup
9 Add curry leaves cook for another 5 minutes.
10 Add coconut milk & salt.
11 Boil.
12 Strain the soup and serve hot!