Vegetarian Mulligatawny Soup – A bowl of this yummy curry soup (or dal soup as some call it) is perfect on a cold winter day. It’s creamy, rich, packed with flavour, delicious, comforting, and deeply satisfying served with some warm crusty bread on the side.

Easy step by step video and detailed Mulligatawny Soup recipe

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Find all ingredients and method to make Vegetarian Mulligatawny Soup with preparation and cooking time at home along with nutritional value and calories.

Mulligatawny Soup | Vegetarian Mulligatawny Soup | Veg Mulligatawny Soup | Indian Mulligatawny Soup at Home

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Ingredients:

1 tablespoon olive oil
1½ tablespoons butter
2 green cardamom pods
1 bay leaf (tej patta)
150 grams onion (about 1½ medium onions), finely chopped
200 grams tomato (about 2 medium tomatoes), finely chopped
½ teaspoon turmeric powder
½ teaspoon roasted cumin powder
1 teaspoon garam masala powder
½ teaspoon salt or to taste
40 grams split red lentils (lal masoor dal), about 3 heaped tablespoons soaked in ¼ cup water for 20 minutes, drained
½ teaspoon lime zest
500 ml vegetable stock, about 2 cups, recipe link in method below
180 ml thick coconut milk (about ¾ cup), 1st press

Tempering / Tadka:
½ teaspoon olive oil
1½ teaspoons butter
3 cloves garlic, peeled and finely sliced in an angle into flakes
1 teaspoon chilli flakes

1 teaspoon lime juice
1 tablespoon green coriander leaves

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