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Mulligatawny Soup Mulligatawny Soup


:Vicky Ratnani

Recipe Cook Time

:45 Minutes

Potato, apples and carrots cooked with spices and lentils, blended into puree and finished with coconut milk. Heavenly.

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  • 1 1/2 tsp vegetable oil

    3-4 shallots, diced

    10 gm ginger, minced

    1 clove garlic, minced

    1 green chilly, minced

    Few cardamom seeds

    1 cinnamon stick

    1/2 tsp turmeric powder

    1 tsp cumin powder

    1 1/2 tsp coriander powder

    30-40 gms diced red bell peppers

    1 bay leaf

    5-6 black peppercorns

    100 gm red lentils (masoor dal) soaked for an hour

    1/2 cup coconut milk

    Juice of 1/2 a lime

    1 Tbsp tamarind pulp

    1 1/2 liters vegetable stock

    20 gm apples diced or grated

    40 gm carrots diced or grated

    1 medium potato diced or grated

    Salt and pepper to season

    2-3 sprigs fresh coriander leaves


Heat pan with the vegetable oil, sweat the shallots, ginger, garlic, green chilies.

Add all the spices, whole & powdered, and cook for 3-4 minutes.

Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.

Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.

Season to taste.

Blend the soup to a smooth puree.

Add the coconut milk, fresh coriander leaves and lime juice to finish the soup.

Key Ingredients: Vegetable Oil, Shallots, Green Cardamom, Ginger, Cumin Seeds, Lemon Juice, Black Pepper, Salt, Garlic, Whole Brown Lentils, Carrot, Apples, Green Chillies, Tamarind, Cinnamon, Turmeric, Coriander Powder, Bay Leaf, Coconut Milk, Potatoes

How to make : Mulligatawny Soup

Mulligatawny literally means pepper water and was invented by the Indian servants during the British raj. This version is made with chicken pieces, basmati rice, cream and pepper.

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