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–+ servings

mulligatawny

Mulligatawny is a filling, lightly spiced soup. It is a feature of Anglo-Indian cuisine, with influences from both the British and the Indian cuisines.
a bowl of mulligatawny soup
prepare: 10 minutes
cook: 40 minutes
total time: 50 minutes
difficulty: moderate
yield: 6 servings
calories: 386 kcal
diet: gluten free, vegan, vegetarian
cuisine: anglo-indian, Indian

equipment

  • pressure cooker
  • hand blender

ingredients

  • 3 tbsp vegetable oil
  • 1 brown onion - finely chopped
  • 1 tsp salt
  • 20 g ginger - finely chopped
  • 5 cloves garlic - finely chopped
  • 1 stick celery - coarsely chopped
  • 1 carrot - coarsely chopped
  • 2 red apples - peeled, cored and coarsely chopped
  • 3 tsp rasam masala - see recipe
  • 1 tsp ground turmeric
  • 1 cup split red lentils - (masoor dal)
  • 2½ tomatoes - coarsely chopped
  • 2 tsp jaggery
  • 250 ml tamarind water
  • 1.75 litres vegetable stock
  • 175 ml thick coconut milk

for serving

instructions

  • Heat the oil in the pressure cooker on medium-low heat, then add the onions and sprinkle with the salt. Stir and cook for ten minutes or until the onions are lightly coloured.
  • Add ginger and garlic and fry for two minutes or until the raw garlic smell has gone.
  • Add celery, carrot and apple, stir to combine, then fry, stirring often for five minutes until vegetables start to soften.
  • Add the rasam masala and turmeric and stir for another minute to release flavours and aroma.
  • Add the lentils, tomatoes and jaggery then mix well.
  • Add tamarind water and stock, mix well and seal the pressure cooker. Cook on low heat for 15 minutes, then release pressure naturally.
  • Using the hand blender, process the soup to a smooth puree. Return to the heat and add the coconut milk. Mix well. Do not allow the soup to boil, as this will cause the coconut milk to separate.
  • Taste and adjust seasoning as required. You may need a little more salt to bring out the other flavours.

to serve

  • Place half a cup of cooked rice at bottom of each bowl, ladle over the soup, garnish with chopped tomatoes and a generous sprinkling of coriander leaves. Serve.

notes

  • This can be done on the stovetop but will take around an hour longer to cook.
  • You can substitute curry powder for rasam masala. This is the way the re-patriated British made this dish.
  • Natural release on a pressure cooker means to remove from heat and allow the temperature and pressure to subside without opening the release valve.

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nutrition

Serving: 350 g | Calories: 386 kcal | Carbohydrates: 57 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 11 g | Sodium: 417 mg | Potassium: 730 mg | Fiber: 13 g | Sugar: 17 g | Vitamin A: 2475 IU | Vitamin C: 20 mg | Calcium: 62 mg | Iron: 4 mg