Vegetable Mulligatawny Soup

Method

1. Heat 2 tsps oil in a deep non-stick pan, add ginger-garlic paste and saute on high heat for 2-3 minutes or till slightly browned.
2. Reduce heat, add lentils, 2 cups water and mix well.
3. Add coriander powder, cumin powder, red chilli powder, turmeric powder, sambhar masala, garam masala powder and salt and mix well.
4. Add carrot and tomato, mix well and cook till they turn soft.
5. Add 1 cup water and mix well. Cover cook for 10 minutes on low heat.
6. Add coconut milk, mix and cook on low heat for 5 more minutes.
7. Pour the soup into individual soup bowls, garnish with fried onion and coriander leaves and serve piping hot.

Additional Tips and Tricks