Indian Mulligatawny Soup Recipe – Indian Special
Mulligatawny Soup is a rich and fragrant Anglo-Indian dish whose name means “pepper water.” Originating during the British colonial era in India, this hearty soup combines the warmth of Indian spices with the comfort of a creamy soup. It often features lentils, rice, and vegetables, with the option to add chicken or lamb. Aromatic and flavorful, Mulligatawny is the perfect blend of East meets West in a bowl.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Indian Mulligatawny Soup Ingredients:
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 carrot, diced
- 1 apple, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder (optional)
- 1/2 cup red lentils, rinsed
- 4 cups chicken or vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1/2 cup cooked rice (optional)
- 1 cup cooked shredded chicken or lamb (optional)
- Salt and black pepper, to taste
- Juice of half a lemon
- Fresh cilantro leaves, for garnish
Sauté Aromatics:
In a large pot, melt butter or ghee over medium heat.
Add onions, garlic, and ginger; sauté until soft and fragrant, about 5 minutes.
Stir in carrot, apple, and all the spices (cumin, coriander, turmeric, garam masala, chili powder). Cook for 2 minutes.
Cook the Soup:
Add red lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and vegetables are soft.
Blend and Finish:
Use an immersion blender to blend the soup until smooth (or blend in batches in a blender).
Stir in coconut milk or cream, rice, and cooked meat (if using). Simmer for another 5–10 minutes.
Season with salt, pepper, and lemon juice to taste.
Serve:
Ladle into bowls and garnish with fresh cilantro.
Serve hot with naan or crusty bread.
Recipe Notes :
Lentils : Red lentils cook quickly and add a creamy texture.
Creaminess : Coconut milk adds a subtle sweetness; cream works for a richer texture.
Meat or No Meat : Traditionally vegetarian, but shredded chicken or lamb makes it heartier.
Apple Addition : Adds a mild fruity note and balances the spice.
Storage : Keeps well refrigerated for 3–4 days. Flavors deepen with time.
