Ingredients

• 200 ml - thick coconut milk
• 150 g - Masoor or Toovar Dal, washed
• 3 large tomatoes, roughly chopped
• 2 medium onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 4 garlic cloves, peeled and finely chopped
• 2 tbsp - coriander seeds
• 1 tsp - cumin seeds
• 15 ml - aniseed (saunf)
• 1and a half tsp - Fenugreek seeds (methi)
• 1 inch - cinnamon sticks
• 30 ml - oil
• 1/4 tsp - turmeric powder
• 1 litre - water
• 3 tbsp - cooked rice
• lemon juice to taste
• salt

How to Make Simple Mulligatawny Soup

• Dry roast the coriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon sticks in a hot heavy based pan or tava until they release their aroma.
• Grind into a powder in a blender, then sieve.
• Heat the oil in a pan, add the onions, carrots, ginger and fry for 2 mins.
• Add the dal, tomatoes, ground raw spices, turmeric powder and the water.
• Cover and cook for 15 mins or until the vegetables are tender.
• Pour into a blender and blend, then strain.
• Add the coconut milk, cooked rice and lemon juice to the soup.
• Season with salt and serve hot.