It is especially nourishing and cleansing when served spicy hot. For years I have been trying to replicate a particularly fiery version that I am fortunately able to enjoy from a local restaurant, but there really is no comparison with homemade versions when you have control over the quality and quantity of the spices and ingredients simmered together on your stovetop. Inspired by my recent success with dal makhani — another Indian classic — I must say that I have finally arrived at a close approximation to the model I was looking to imitate and was particularly delighted how many more layers of flavor mine consisted of. I leave it to my readers to determine the authenticity of this soup - okay, so dried mushrooms are likely not included in traditional versions — but authenticity aside, your taste buds will be panting with delight.
I've used homemade sambar powder in this soup as I always have some hand because it is a beautiful compliment to not only sambars, but also rasams and many other Indian curries. Opening up a jar of spices inspired by Indian culinary genius always inspires me in the kitchen. Commercial varieties are available at any Indian grocer, but you can find my recipe here.
|Indian Mulligatawny Soup|
|Recipe by Lisa Turner|
Published on October 18, 2012
Earthy and spicy authentic flavored Mulligatawny soup with vegetables
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More classic dal soups from Lisa's Spicy Vegetarian Kitchen:
Vegetable Mulligatawny Soup
Butternut Squash Sambar
Toor Dal Pumpkin Soup
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