Mulligatawny

Nutrition values are AI-estimated based on ingredients.

• 1 cup masoor dal
• 1 cup white rice
• 1 tablespoon olive oil
• 1 bay leaf
• ½ cup chopped red onion
• ¼ cup chopped celery
• 1 tablespoon minced ginger
• ½ cup chopped carrots
• Small quantity white chopped vegetable
• 4-5 cups stock
• Salt to taste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• ¼ cup coconut milk
• Freshly ground black pepper to taste
• Handful fresh chopped coriander
• Lime wedges

1. 1Rinse 1 cup masoor dal and 1 cup white rice thoroughly under running water.
2. 2Set the Instant Pot to the "Sauté" function and add 1 tablespoon of olive oil once hot.
3. 3Drop in 1 bay leaf and let it sizzle briefly.
4. 4Add the chopped red onion, chopped celery, and minced ginger to the pot and sauté, stirring, until the vegetables soften.
5. 5Stir in the chopped carrots and the small quantity of white chopped vegetable.
6. 6Pour in the rinsed dal and rice mixture into the pot.
7. 7Add 4-5 cups of stock, salt, 1 teaspoon red chili powder, and ½ teaspoon turmeric powder, then stir thoroughly to combine all ingredients.
8. 8Close the Instant Pot lid, ensure the steam release valve is set to "Sealing," and cook on the "Dal Bean" function (or High pressure) for 9 minutes.
9. 9After the cooking cycle is complete, naturally or manually release the pressure, then carefully open the lid.
10. 10Stir in ¼ cup of coconut milk, a generous sprinkle of freshly ground black pepper, and a handful of chopped fresh coriander until well incorporated.
11. 11Serve the soup hot in bowls, garnished with a swirl of coconut milk or cream, a sprinkle of fresh chopped cilantro, and alongside lime wedges.

These instructions are our analysis of the original video. Watch on YouTube →