Mulligatawny Soup,the name means pepper water in Tamil and it is an Anglo-Indian version of an Indian recipe.The soup is often served with rice as a thickened sauce.
Heat oil in a pan and add garlic and onions. Saute for a minute.
Now add carrots, celery turmeric, nutmeg, cumin, and salt. Stir for a minute. Now add the potatoes and vegetable broth or water. Bring to boil.
Transfer the contents of the pan to a stoneware slow cooker.
Add washed red lentil and cook covered on low for about 8 hours or on high for 4 hours, or until vegetables are tender and dal is cooked.
Puree the soup in a blender in batches. Pour the soup back in stoneware and add yogurt or cream. Cook covered on high for 30 minutes.
Serve hot garnished with cilantro leaves.
Notes
You may also add curry powder instead of turmeric, cumin, and nutmeg.
Alternatively, you may also prepare the soup on the stovetop. In that case, cook the dal before adding it to vegetables.
The original recipe didn’t use red lentils. I used the lentils after searching a lot of recipes and found at least one pulse or beans to be the base of the recipe.