Ingredients

• Pink masoor dal - 1 cup
• Onion - 1 (small)
• Clove - 3
• Salt to taste
• Garlic - 8 flakes, peeled
• Cumin - 2 tsp
• Onion - 1/2 cup, finely chopped
• Thick coconut milk - 1/2 cup
• Pepper - 1 tsp
• Oil - 2 tbsp

How to Make Mulligatawny Dal

• Wash the dal and add about 2 cups of water.
• Peel and wash the onion.
• Stick the cloves on it and add it whole to the dal. Let the dal simmer until it turns very soft.
• Remove the onion from the dal.
• Mash the dal and add salt to taste.
• Grind garlic with cumin and pepper into a paste.
• Heat oil in a small fry pan.
• Fry the chopped onions until they turn brown.
• Add the garlic-cumin paste and fry until it exudes a fragrance. Add to the dal.
• Add water if the dal is very thick. Simmer for 2 minutes.
• Add the coconut milk and just as it begins to boil, remove from the flame.
• Serve hot with steamed rice.