Vegan Mulligatawny Soup Recipe

The combination of pigeon peas and brown rice extends available essential amino acids. The green, orange, and starchy vegetables are added.

Ingredients

1. Canola or Olive Oil: 1/4 cup
2. Chopped Onions: 1 cup
3. Minced Garlic: 1 Tablespoon

4. Shredded Carrots: 1/2 cup
5. Cubed potatoes: 1/2 cup
6. Chopped broccoli: 1/2 cup

7. Cumin powder: 1/2 Tablespoon
8. Coriander powder: 1/2 Table spoon
9. Turmeric powder: 1/4 teaspoon
10. Ginger powder: 1/4 teaspoon
11. Cinnamon powder: 1/4 teaspoon
12. Cayenne pepper: 3/4 teaspoon
13. Salt: 1-1/2 teaspoon
14. Bay leaf: 2

15. Water: 12 cups
16. Yellow pigeon peas: 1/2 cup
Substitute: Pigeon peas (Toor Dal) with Yellow split peas.
17. Long grain brown rice: 1/2 cup.
18. Tamarind pulp: 1 Tablespoon
19. Lime juice: 1 Tablespoon
20. Fresh chopped cilantro: 1/4 cup

Method

Step 1: Heat oil in a heavy bottom pan. Add onions, stir fry till onions are clear to slightly brown. Add minced garlic. Sauté for one minute.
Step 2: Add carrots, potatoes, and broccoli. Stir fry on medium for about 3 minutes. Add spices 7 through 14. Stir fry 2 minutes.
Step 3: Add water and split peas and rice. Bring it to a boil. Turn down heat to medium and let it cook for 20 minutes. The peas must have been dissolved and potatoes sort of breaking up.
Step 4: Stir in remaining tamarind and lime juice. Simmer another 10 minutes. Shut off heat.
Step 5: Stir in fresh cilantro.