One Pot Vegetarian Mulligatawny Soup

Ingredients-

• ½ cup masoor dal or red lentils, washed and drained
• 3 cups water or vegetable stock
• 1 carrot, peeled and chopped
• ½ small red onion, peeled and chopped
• 1 small plum tomato, chopped
• 1 small apple peeled and chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon chili powder (or to taste)
• ½ teaspoon cumin seed powder
• 7~8 turnings of freshly ground pepper, or to taste
• ½ teaspoon garam masala
• 1 teaspoon coriander seed powder
• Salt to taste
• 1 tablespoon tamarind soaked in warm water and pulp extracted or ½ teaspoon tamarind concentrate
• 1 tablespoon brown sugar
• ¼ cup coconut milk powder blended with 1 cup water

For topping- Greek yogurt (optional for vegan meal) and freshly ground black pepper

To make Mulligatawny Soup- 

1. In a saucepan combine all the ingredients listed from masoor dal to salt and let it come to a boil. Reduce heat to medium and let it cook until the dal is cooked, about 20 minutes.
2. Add the tamarind pulp or concentrate, the brown sugar and the combined coconut milk and let the flavors meld for about 2 to 3 minutes.
3. Blend the soup with an immersion blender, for a smooth, velvety texture.
4. Serve topped with a dollop of Greek yogurt, if using, and black pepper.

Instant Pot Recipe-

1. In the Instant Pot insert,  combine all the ingredients listed from masoor dal to salt. Close lid, set pressure valve to on and press “Beans” button.
2. After natural pressure release, open Instant Pot lid, press the  “Saute” button.
3. Add the tamarind pulp or concentrate, the brown sugar and the combined coconut milk and let the flavors meld for about 2 to 3 minutes. Shut off the Instant Pot.
4. Blend the soup with an immersion blender, for a smooth, velvety texture.
5. Serve topped with a dollop of Greek yogurt, if using, and black pepper
   Variations-

• This soup can also be topped with scallions, crackers, croutons and/or avocado chunks or avocado cream and served with lemon/lime wedges.