Eastern-Style Mulligatawny Soup Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Eastern-Style Mulligatawny Soup

Recipe by  

"This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
  2. Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
  3. Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
  4. Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
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Reviews More Reviews

Apr 07, 2014

This was good. I'd never had any type of Mulligatawny soup, so I wasn't really sure what to expect; I found the combination of flavours a little strange, but I think that was more me than the soup. I'd recommend trying this!

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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