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Mulligatawny Soup

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

Mulligatawny Soup Mulligatawny Soup

Chef's Name

: Vicky Ratnani

Recipe Cook Time

: 45 Minutes

Recipe Rating

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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, Ginger, Garlic, Green Chillies, Cinnamon, Turmeric, Coriander Powder, Bay Leaf, Coconut Milk, Potatoes, Coriander Leaves

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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