Mullingatawny Soup (Milagu Thanni): Spiced South Indian Lentil Soup Recipe

Ingredients:
Spice Powder:
Black pepper – 1 tsp
Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1/2 tsp
Dried red chilies – 4–5
Turmeric powder – 1/2 tsp

For the Soup:
Oil or butter – 1 tbsp
Carrot – 1, chopped
Cabbage – 1/2 cup, shredded
Onion – 1, chopped
Tomato – 1, chopped
Potato – 1, chopped
Turnip – 1 small, chopped
Radish – 1 small, chopped
Garlic – 3 cloves
Ginger – small piece
Besan (gram flour) – 1 1/2 tbsp
Coconut milk – 1 1/2 cups
Water or vegetable stock – 4–5 cups
Salt – to taste

Method:
1. Dry-roast the whole spices listed for the spice powder over medium heat until fragrant. Remove from heat and cool.
2. Grind the roasted spices to a fine powder and set aside.
3. Heat oil or butter in a heavy-bottomed pan. Sauté the chopped onion until golden.
4. Add garlic and shredded cabbage; sauté briefly for a minute.
5. Add the remaining chopped vegetables (carrot, tomato, potato, turnip, radish) and sauté for 2 minutes to combine flavors.
6. Mix the besan with about 1/4 cup of water to form a smooth paste, making sure there are no lumps.
7. Add the besan paste, the prepared spice powder, and 4 cups of water (or stock) to the vegetables. Stir well.
8. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
9. Use a hand blender to puree the soup until smooth. If you prefer a thinner texture, pass the blended soup through a sieve to remove any fibers.
10. Return the soup to a pan, stir in the coconut milk and salt, and heat gently until it just starts to simmer. Do not boil vigorously after adding coconut milk to maintain its texture.
11. Remove from heat and serve hot. This soup pairs nicely with breadsticks or a savory appetizer; I served it with paneer-potato pakoras for a comforting evening snack.