Mulligatawny Soup
- 4 T toor dal, rinsed
- 2 fresh red or green chilies, halved lengthwise
- ¼ t. turmeric
- ½ t. cumin seeds
- ½ t. yellow or black mustard seeds
- 10 curry leaves
- 4 dried red chili peppers
- 6 cloves garlic, crushed
- 1 15 oz can chopped tomatoes, pureed
- 1 t. salt
- 2 t. freshly ground black pepper
- 2 t. prepared tamarind pulp
- 1 15 oz can chickpeas (optional)
- chopped cilantro for garnish
Soak dal in 4 c. water for two hours. Add fresh chilies and turmeric and boil until dal is tender.
Remove and discard chilies. Mash the dal through a strainer or puree using a hand blender.
Heat a little water in a nonstick pan, and add cumin and mustard seeds. When seeds begin to pop, add curry leaves, dried chilies, and garlic. Reduce heat and stir once. Stir in the tomato puree and salt and cook for another minute. Combine with cooked dal. Adjust thickness of soup by adding water if necessary.
Add the black pepper, tamarind, and chickpeas (if using), and bring to a boil. Remove from heat. Ladle soup into bowls and garnish with cilantro.
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