Eastern-Style Mulligatawny Soup Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Eastern-Style Mulligatawny Soup Recipe). This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery.

Brief

Prep 5 mins

Cook: 45 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Eastern-Style Mulligatawny Soup Recipe

Ingredients

water to cover

1 cup dried split peas

4 cups water

or more as needed

¾ teaspoon ground turmeric

½ teaspoon ground dried chile pepper

1 teaspoon salt

2 tablespoons lemon juice

2 tablespoons tomato paste

1 tablespoon vegetable oil

½ teaspoon minced garlic

½ teaspoon cumin seeds

Chicken and Biscuit Casserole

Soup, Stew and Chili

Directions

Step 1

Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.

Step 2

Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric ground dried chile pepper and salt into the water; bring to a boil reduce heat to medium-low and simmer adding more water as needed to thin until split peas are tender 30 to 40 minutes.

Step 3

Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens about 10 minutes more.

Step 4

Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns about 5 minutes; stir into the soup.

Nutritional Information

Eastern-Style Mulligatawny Soup Recipe

Servings Per Recipe:6

Calories: 139.7

% Daily Value *

Protein: 8.4g 17%

Carbohydrates: 21.6g 7%

Dietary Fiber: 8.7g 35%

Sugars: 3.4g

Fat: 2.7g 4%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 134.7IU 3%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.1mg 5%

Vitamin C: 4.2mg 7%

Folate: 91.4mcg 23%

Calcium: 32.6mg 3%

Iron: 1.9mg 10%

Magnesium: 44.7mg 16%

Potassium: 397.4mg 11%

Sodium: 445.2mg 18%

Thiamin: 0.3mg 25%

Calories From Fat: 24.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.