South Indian Mulligatawny Soup with Lentils and Rice
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Ingredients
- 150 g toor dhal (split pigeon peas)
- 50 g basmati rice
- 100 g carrots, diced
- 1 onion, finely chopped
- 1 apple
- 1.5 tbsp curry powder
- 200 ml coconut milk
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 11.3 g
- Carbohydrate
- 42.3 g
- of which sugars
- 9.3 g
- Fat
- 17.9 g
- of which saturates
- 14.6 g
- Fibre
- 9.4 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 900ml water with the ground turmeric for 20 minutes until soft; mash lightly.
- 2
Heat the coconut oil in a separate pan, add the onion and curry leaves, and fry for 6 minutes until softened.
- 3
Add the carrots and diced apple, and fry for 3 minutes, then stir in the curry powder.
- 4
Add the rice and the onion-vegetable mixture to the dal, and simmer for 12-15 minutes until the rice and vegetables are tender.
- 5
Stir in the coconut milk and simmer for 3-4 minutes more.
- 6
Serve hot in bowls.
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