Indian Mulligatawny Soup | Lisa's Kitchen
- Ingredients:
- 1/3 cup toor dal, chana dal or yellow split peas
- 7 to 8 cups water or vegetable stock
- 2 to 3 tablespoons tamarind paste
- 1 oz (14 g) dried mixed mushrooms
- 1 shallot, finely chopped (optional)
- 1 medium carrot, diced
- 1 medium potato, diced
- 1- to 2-inch piece fresh ginger, minced or grated
- 1 large tomato, finely chopped
- 1/4 cup fresh parsley or cilantro, trimmed and chopped
- 3 to 4 fresh red or green chilies, seeded and finely chopped
- generous handful of dried curry leaves
- 2 teaspoons sambar powder
- 1/2 teaspoon asafetida
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
- juice from 1 lime
- Tempering:
- 1 tablespoon ghee, butter or oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
