If it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!
In the matter of fact, it’s not just a curry soup but also a soup inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…
I have also been inspired by the soup d’jour’s I’m having monday to friday. A treat I very much enjoy. This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.
My oh my Mulligatawny
- 2/3 dl basmathi rice
- 1/2 dl red lentils
- 1 teaspoon yellow curry (I cheated here)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 dl finely chopped fresh fennel
- 1 clove of garlic – finely chopped
- 1/2 – 1 teaspoon of freshly grained ginger
- 1/2 – 1 litre Varm vegetable broth – or chicken broth
- Some creamy coconut milk (optional)
Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.
Melt some butter and fry gently the spices, take care they won’t burn.
Add the rice and the lentils, stir for a short while and then add the broth – about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.
The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)
Serve with roasted pumpkin seeds.