Here is how Mulligatawny soup might help you in weight reduction
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Mulligatawny soup
Mulligatawny soup

Before you jump to Mulligatawny soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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Blueberries are terrific for your heart. Fact: Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant helps your body to be better at breaking down your fats and cholesterol. When your body is great at breaking down these things, they will not amass in your body and or cause problems for your heart. This, essentially, makes your heart healthy.

There are tons of foods that you can eat that will be beneficial for your body. It’s true that every food discussed in this article can help your body in numerous ways. They are essentially great, though, for keeping your heart as healthy as it can be. Begin eating these health food every day. Your heart will greatly benefit from it!

We hope you got benefit from reading it, now let’s go back to mulligatawny soup recipe. To cook mulligatawny soup you only need 17 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Mulligatawny soup:
  1. Prepare 1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
  2. Take 1/4 cup brown rice, soaked for an hour
  3. Take 1 apple, chopped
  4. You need 1 onion, chopped
  5. Use 1 tsp. ginger-garlic paste
  6. Use 1 tsp. garam masala powder
  7. Prepare 1/2 tsp. pepper powder
  8. Take 1 tsp. red chilli powder or to taste
  9. You need 1/2 cup coconut milk (room temperature)
  10. Take 1 tbsp. coriander-cumin powder
  11. Prepare 1/2 tsp. turmeric powder
  12. Prepare 2 tbsp. oil
  13. Prepare 4-5 cups water / vegetable stock
  14. Get to taste salt
  15. Prepare 1 tsp. coriander leaves, chopped
  16. Prepare 1 juice of 1 lemon
  17. Get 1 tbsp. fried onions
Steps to make Mulligatawny soup:
  1. Soak the dal and rice in sufficient water for an hour.
  2. Heat oil and saute the onion till light brown.
  3. Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Saute till oil separates from the sides of the pan.
  4. Add the chopped apple, soaked tuvar dal, soaked rice….
  5. …… and the stock.
  6. Pressure cook for 3-4 whistles.
  7. When cool, blend to a puree. Simmer on medium flame till it comes to a boil. Switch - off the flame and add the coconut milk and lemon juice.
  8. Serve, garnished with coriander leaves & fried onions for an exciting light meal.

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