Mulligatawny-ish Lentils & Bulgur Soup
Its extreme soup weather and lucky for me I only have to deal with it for a week longer. Decembers in Bombay used to feel cold at one point but I’m hoping that these several New York winters have finally cured that problem of mine.
I have a long list of foods that I can’t wait to eat while there with “maa ke haath ka khana” (mom-made food), kathi roll at my sister’s & Joginder’s Chai fighting for the top spot!! Although I take pride in being a born & bred Bombaite (notice i didn’t say Mumbai?), lately I feel like a tourist with all these new cafes and restaurants popping up on every corner (or should I say in every mill?). Hoping to cure that problem too, so recommendations are very welcome!
Now back to this recipe which is a healthier spin on the classic mulligatawny soup made instantly in the Instant Pot.
- 1 tbsp oil
- 1 tsp cumin seeds
- 8-10 curry leaves
- A pinch of Asafoetida
- 1/4 onion, chopped
- 2-3 cloves of garlic, chopped
- 1″ piece ginger, chopped
- 1 small tomato, chopped
- 1/2 cup shredded coconut
- 1/2 cup mixed frozen veggies (carrots, green beans, etc)
- 1/2 cup Tur dal + 1/2 cup masoor dal + 1/2 cup red bulgur (washed and soaked for about 30 minutes)
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp paprika powder
- 1 – 2 tsp cayenne powder (optional 🌶)
- 1 tbsp curry powder
- 1/2 cup chopped cilantro
PreparationTurn the Instant Pot on Sauté mode.
- Add the oil, cumin seeds and curry leaves and let them crackle. Add the asafoetida, onions, garlic, ginger, tomatoes, coconut and the veggies one after the other in this particular order and Sauté till golden brown.
- Add the soaked dal & bulgur mixture.
- Add 3 cups of water.
- Add the rest of the ingredients, stir and close the lid.
- Place on soup mode and adjust time to 15 minutes.
- Let the pressure release naturally.
- Once you open the lid, add 3 cups of hot water and mix. Adjust the consistency & seasoning and serve warm with a wedge of lime.