Ingredients and quantity
- Clarified butter 1tbsp.
- Onion 75gms.
- Garlic cloves 5 nos.
- Salt To taste.
- Green chillies 2nos.
- Cinnamon, Cardamom, & cloves 3gms.
- Coriander seeds 10gms.
- Cumin 5gms.
- Turmeric powder 3gms.
- Curry leaves 10gms.
- Bengal gram flour 100gms.
- Vegetable stock ½ ltr.
- Black pepper corns 5gms.
- Coconut milk 50ml.
- Lemon juice 5ml.
- Potato 50gms.
- Boiled mutton cubes 20gms.
- Boiled rice 10gms.
Method of preparation
- Boil the dal with turmeric powder, garlic and masoor dal.
- Heat clarified butter add cinnamon, cardamom, cloves, slit green chillies and curry leaves.
- Add the onions, coriander seeds, cumin, pepper corns, potato, Bengal gram flour and stock.
- Remove the green chillies and puree the soup.
- Finish with coconut milk (Avoid over cooking after adding coconut milk).
- Add lemon juice and serve with boiled rice and boiled mutton cubes.
Mulligathwany soup