About this recipe:Literally meaning "pepper water", mulligatawny soup is an Anglo-Indian invention. It was created by servants to the Raj, who demanded a soup course from a culture that had never produced one. You can make this soup a day ahead and add diced chicken for a hearty meal.
1 tablespoon ghee or vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 dessertspoon grated root ginger
2 green chillies, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dessertspoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry leaves
1 carrot, chopped
1 apple - peeled, cored and chopped
1 large potato, peeled and diced
200g (7 oz) masoor dhal (red lentils), rinsed and drained
2L (3½ pints) chicken stock
1 tablespoon tamarind paste
1 tablespoon lemon juice
1 (400ml) tin coconut milk
handful chopped fresh coriander
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Method Prep:15min › Cook:20min › Ready in:35min
Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dhal and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
Blend or process soup mixture, in batches, until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.
Used different ingredients.
This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces, so my version was more like a REALLY tasty chicken soup. I used ground cardamom, and curry spices instead of the actual fresh leaves and pods. Despite the simplifications/substitutions, this soup was INCREDIBLE. This is one of the best recipes on the whole site... - 24 Jul 2008
Absolutely delicious. Had never tried to make Mulligatawny soup before, but will definitely be making it again. Already a favourite of mine! - 21 May 2010
Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favour, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel coloured ghee to cook with. Really killer recipe. - 24 Jul 2008