Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup, the name means pepper water in Tamil and it is an Anglo-Indian version of an Indian recipe. The soup is often served with rice as a thickened sauce. I have been wanted to try the mulligatawny soup ever since I heard the name. The recipe I tried is from a cookbook “Delicious and Dependable Slow Cooker Recipes” that I borrowed from the library.

The soup is very filling and hearty and is perfect to serve on cold winter days as a starter or light meal. The recipe suggested to puree the soup but if you prefer a chunkier version just use a potato masher instead of pulsing the soup. The flavor of the vegetables and dal together was wonderful and we all loved it.

Ingredients Needed for Mulligatawny Soup

• Red lentil: Split red lentil or masoor dal.
• Onion and Garlic cloves: Adds a nice flavor to the soup.
• Carrots: Carrots adds a nice sweet flavor to the soup.
• Celery stalks: For that intense strong salty flavor.
• Potato: Adds texture in the soup.
• Vegetable broth/water:
• Turmeric powder:
• Paprika:
• Ground cumin:
• Ground nutmeg:
• Salt:
• Pepper:
• Cilantro:
• Yogurt or cream:
• Olive oil:

How to Make Mulligatawny Soup

In Stonware Slow Cooker

Heat oil in a pan and add garlic and onions. Saute for a minute.

Now add carrots, celery turmeric, nutmeg, cumin, and salt. Stir for a minute. Now add the potatoes and vegetable broth or water. Bring to boil. Transfer the contents of the pan to a stoneware slow cooker.

Add washed red lentil and cook covered on low for about 8 hours or on high for 4 hours, or until vegetables are tender and dal is cooked. Puree the soup in a blender in batches. Pour the soup back in stoneware and add yogurt or cream. Cook covered on high for 30 minutes.

Serve hot garnished with cilantro leaves and paprika.

In Saucepan

You may also prepare the soup on the stovetop in a saucepan. In that case, cook the dal before adding it to vegetables. Repeat the same procedure that we did for the stoneware slow cooker and add the cooked dal into the veggies.

Puree the soup in a blender in batches. Pour the soup back in stoneware and add yogurt or cream. Cook covered for 5 minutes more.

Garnish with cilantro leaves and paprika before serving.

Serving Suggestions

Serve the mulligatawny soup with boiled rice or toasted bread. You may also serve it as it is.

Pro Tips

• You may also add curry powder instead of turmeric, cumin, and nutmeg.
• Alternatively, you may also prepare the soup on the stovetop. In that case, cook the dal before adding it to vegetables.
• The original recipe didn’t use red lentils. I used the lentils after searching a lot of recipes and found at least one pulse or beans to be the base of the recipe.

Like Mulligatawny, try these recipes…

• Spiced Pumpkin Soup
• Roasted Butternut Squash Soup
• Beetroot and Carrot Soup
• Vegan Bok Choy Noodles Soup
• Grilled Broccoli and Barley Soup

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my  Chocolate Bark and Murmura Mixture and the best one’s Shankarpali.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Mulligatawny Soup

Sapana Behl

Mulligatawny Soup,the name means pepper water in Tamil and it is an Anglo-Indian version of an Indian recipe.The soup is often served with rice as a thickened sauce.

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Prep Time 10 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 10 minutes mins

Servings 4 People

Calories 139 kcal

Ingredients

  

1x2x3x

• 1/2 cup split masoor dal/red lentil
• 1 onion chopped
• 3-4 garlic cloves chopped
• 1/2 cup carrots chopped
• 2 celery stalks chopped
• 1 potato cut into cubes
• 2 cups vegetable broth/water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• salt to taste
• pepper to taste
• 1/4 cup cilantro leaves chopped
• 1/2 cup yogurt or cream
• 1 tablespoon olive oil

Instructions

 

• Heat oil in a pan and add garlic and onions. Saute for a minute.
• Now add carrots, celery turmeric, nutmeg, cumin, and salt. Stir for a minute. Now add the potatoes and vegetable broth or water. Bring to boil.
• Transfer the contents of the pan to a stoneware slow cooker.
• Add washed red lentil and cook covered on low for about 8 hours or on high for 4 hours, or until vegetables are tender and dal is cooked.
• Puree the soup in a blender in batches. Pour the soup back in stoneware and add yogurt or cream. Cook covered on high for 30 minutes.
• Serve hot garnished with cilantro leaves.

Notes

1. You may also add curry powder instead of turmeric, cumin, and nutmeg.
2. Alternatively, you may also prepare the soup on the stovetop. In that case, cook the dal before adding it to vegetables.
3. The original recipe didn’t use red lentils. I used the lentils after searching a lot of recipes and found at least one pulse or beans to be the base of the recipe.

Nutrition

Serving: 1bowlCalories: 139kcalCarbohydrates: 20.5gProtein: 5.3gFat: 4.3gSaturated Fat: 0.9gCholesterol: 2mgSodium: 470mgPotassium: 497mgFiber: 3.9gSugar: 5.5gCalcium: 92mgIron: 1mg

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2016, since then I have updated the pictures and content for better engagement.

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Mulligatawny Soup and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl