Mulligatawny Soup

Mulligatawny soup is one of those curry dishes that can be made in many ways. This soup is made from red lentils, carrots, chili, ginger, coconut and few Indian spices. British version of the soup allows to add some chicken. You will love this easy, vegan version of mulligatawny soup!


Serves 4

  • 1 coconut, grated (or ¼ cup coconut milk)
  • 1 onion, chopped
  • 2 medium carrots, chopped
  • 2 tbsp chopped finely ginger
  • 4 cloves garlic, finely chopped
  • (150g) 3/4 g masoor dal (soaked overnight) or yellow split peas
  • 2 large tomatoes, chopped
  • ¼ tsp turmeric powder
  • ¼ tsp curry powder
  • ¼ tsp chili powder
  • 1 tsp garam masala
  • 3 tbsp cooked rice
  • lemon juice to taste
  • 2 tbsp oil
  • salt to taste
  • 4 cups water
  • Preparing time: 10-15 minutes
  • Cooking time: 25 minutes

How to make Mulligatawny soup:

  1. Add 1 cup of water to the grated coconut and blend in a liquidizer.
  2. Strain and take out thin coconut milk. (skip this process if you use ready coconut milk)
  3. Cook the dal (about 40 minutes) or to cook it faste use pressure cooker.
  4. Heat the oil in a pan. Add the onions and fry for a minute.
  5. Add carrots, ginger and garlic and fry for few extra minutes, till onion golden brown.
  6. Add the dal, tomatoes (leave 2 tbsp chopped tomatoes for garnish), and the spices.
  7. Add 3 cups of water and bring to the boil.
  8. Cover and cook on low heat for 15 minutes or until the vegetables are soft.
  9. When cooked, cool it a little and blend the mixture in a liquidizer. (optional)
  10. Add the coconut milk, boiled rice, lemon juice and adjust the salt.
  11. Decorate with chopped tomatoes, cilantro, lemon wedges, and shreded coconut (optional)

This soup is absolutely delicious! You will ❤️

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