Mulligatawny is a slightly sweeter , slurpier dhal . It ’ s perfect for cooler evenings when you need something a little bit more substantial . It ’ s rich and creamy without being too heavy .
4 . Bring the soup to a boil , then turn the heat down to medium and simmer , with the lid ajar , for 30 minutes or until soft .
5 . To make the flatties , in a large bowl combine the flour , yoghurt , olive oil , salt and sugar until a smooth dough has formed . This can be done with a standmixer fitted with a dough hook or a hand fitted with fingers .
6 . If using a standmixer , combine the ingredients for 2 – 3 minutes on medium speed , then knead for another 7 – 8 minutes . If working by hand , mix the dough in the bowl for 4 – 6 minutes then move it to a lightly floured surface to knead for 5 – 6 minutes , until smooth and elastic ( minimal kneading here as it can overwork the dough ).
7 . Lightly oil a large bowl and place the dough in it . Dust the top with some flour before covering the bowl with plastic wrap ( the flour will stop the dough sticking to the plastic wrap if it rises that high ). Set aside in a warm place to rest for about an hour .
8 . Preheat the oven to 200 ° C ( 400 ° F ) fan-forced . Line two baking trays with baking paper .
9 . When you are ready to eat , turn the sticky dough out onto a floured surface and divide it into eight pieces . Smoosh each piece out with your fingertips to make a 12 cm ( 4½ inch ) diameter round . Sprinkle with seeds , then place on the trays and bake for 10 minutes , or until golden and puffy .*
10 . Top each bowl of mulligatawny with a big drizzle of coconut milk and serve with the freshly baked flatties on the side .
* These are always best cooked fresh ; however , you can freeze the dough . Divide the flattened portions with baking paper to stop them from sticking to each other , then place them in an airtight container or bag and freeze . Thaw before cooking .
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© Dietitian Connection 33 Infuse | October 2023