One Pot Vegetarian Mulligatawny Soup

An ideal weeknight, no fuss, hearty soup that is #vegan , #gluten free and simply irresistible!

#Vegetarian #vegan #glutenfree #Indian #mulligatawny #soup
One Pot Vegetarian Mulligatawny Soup

Are you fascinated by stories behind the foods, their history and how they got their name? I am intrigued by this ‘food for thought’!

Mulligatawny Soup was said to have publicized to the Western world by the British stationed in India, during colonial times. The word Mulligatawny comes from the Tamil words Milagu thani which means pepper water or pepper broth. There are many versions of this soup both vegetarian or with chicken or mutton broth. I am sharing my vegetarian version of this soup.

As the temperatures start dropping here in New England, I turn to hearty soups. This one pot, easy soup is the one I turn to on a busy weeknight, when we look for no fuss recipes. Here is my version of a pot full of hearty, nourishing Mulligatawny soup that cooks in 20 to 25 minutes! The flavors of the tamarind, coconut and the apple combining with the lentils and the vegetables makes this soup simply irresistible!

One Pot Mulligatawny Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients-

  • ½ cup masoor dal or red lentils, washed and drained
  • 3 cups water or vegetable stock
  • 1 carrot, peeled and chopped
  • ½ small red onion, peeled and chopped
  • 1 small plum tomato, chopped
  • 1 small apple peeled and chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder (or to taste)
  • ½ teaspoon cumin seed powder
  • 7~8 turnings of freshly ground pepper, or to taste
  • ½ teaspoon garam masala
  • 1 teaspoon coriander seed powder
  • Salt to taste
  • 1 tablespoon tamarind soaked in warm water and pulp extracted or ½ teaspoon tamarind concentrate
  • 1 tablespoon brown sugar
  • ¼ cup coconut milk powder blended with 1 cup water

For topping- Greek yogurt (optional for vegan meal) and freshly ground black pepper

To make Mulligatawny Soup- 

  1. In a sauce pan combine all the ingredients listed from masoor dal to salt and let it come to a boil. Reduce heat to medium and let it cook until the dal is cooked, about 20 minutes.
  1. Add the tamarind pulp or concentrate, the brown sugar and the combined coconut milk and let the flavors meld for about 2 to 3 minutes.
  2. Blend the soup with an immersion blender, for a smooth, velvety texture.
  3. Serve topped with a dollop of Greek yogurt, if using, and black pepper.

Variations-

  • This soup can also be topped with scallions, crackers, croutons and/or avocado chunks or avocado cream and served with lemon/lime wedges.

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33 Comments Add yours

  1. Barbara says:

    I’m so glad that you gave the history of this soup. It sounds very interesting, although I am not familiar with tamarind. If I can’t find that, can you suggest a substitute or is it necessary to this dish?

    Liked by 1 person

    1. Sandhya says:

      Thank you Barbara. If you don’t find tamarind, just increase the amount of tomato and serve with lime wedges for the ‘tang’.
      Hope you like it! Do let me know.

      Like

  2. The soup sounds wonderful Sandhya, I love mulligatawny soup. It is just perfect whe the weather turns cool.

    Liked by 1 person

    1. Sandhya says:

      Absolutely Suzanne.This is the perfect weather for it!

      Like

  3. I have always been fascinated with Mulligatawny Soup. Now I have the recipe for it!

    Liked by 1 person

    1. Sandhya says:

      Thank you Aruna! With the spices and coconut milk, what is not to like , right? I love foods with coconut milk:)

      Liked by 1 person

  4. Antonia says:

    How interesting Sandhya! The soup looks amazing. This is definitely going on my winter soup list 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you Antonia. Do let me know how you like it.

      Liked by 1 person

  5. skd says:

    Oh!! Is that what it means?? Pepper water. I always used to wonder over this tongue twister. Thanks for sharing the info Sandhya 🙂

    Liked by 1 person

    1. Sandhya says:

      That is so funny Ana! I wondered about this odd ball name too:)

      Liked by 1 person

  6. filthynapkin says:

    We love anything you can make in one pot! Thank you for sharing this looks simply scrumptious, a great warm weather recipe!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! I like the one pot convenience too! Do let me know how you like it!

      Like

  7. Michael says:

    Loved reading the history of this dish

    Liked by 1 person

    1. Sandhya says:

      Thanks Michael!

      Liked by 1 person

  8. This soup sounds delicious, love the spices! I also love finding out the ‘story’ behind a dish and it’s name 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! It is so interesting to know the names and the cultural history of how these recipes have traveled, right?

      Like

    2. Sandhya says:

      Thank you so much! It is really interesting to know these stories, right?

      Like

  9. Fuss Free Helen says:

    Very interesting history of the dish. A perfectly adaptable recipe and perfect for using up all those bits at the bottom of the fridge.

    Liked by 1 person

    1. reocochran says:

      Doup is soup! Sandhya so sorry. Your recipe sounds marvelous!

      Liked by 1 person

    2. Sandhya says:

      So true Helen! The hearty soup is a good way of using up those veggies an d the masoor dal is a good source of protein.

      Like

  10. reocochran says:

    Lentils and vegetables sound hearty as you mentioned but you added interesting choices like apples and this is a great idea! To make things warm when the temperature goes down into freezing this weekend I shall make this doup. 🙂

    Liked by 1 person

    1. Sandhya says:

      ha…ha Robin. That is so funny.Happens to me too. Just as I hit ‘send’ I see what I typed in a hurry. This is an easy one pot hearty soup . Hope you like it.

      Liked by 1 person

    1. Sandhya says:

      Thank you Susan!

      Like

  11. Am a great fan of this soup. Used to have it in Cairo, Egypt. I have tried another version. Looks yumm.

    Liked by 1 person

    1. Sandhya says:

      This is an easy and yummy version. Hope you like it!

      Liked by 1 person

      1. Yeah looks yummy. This is a one pot meal kind of and is a comfort food sometimes. Will post mine sometime soon.

        Like

  12. Loretta says:

    Oh this is definitely a soup for these frigid days, I’m sure your temps are far worse. Well, it finally feels like winter here. I’ve never made this soup before, but have tried it on many occasions, love all the ingredients and that color is so beautifully vibrant. I’m sure that 1/4 cup of coconut topped it off pretty nicely. Stay warm Sandhya 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you Loretta! Yes it is getting chilly now and the soups feel so good. I love the flavor and the creaminess the coconut milk lends to this soup.
      I am not a winter person at all. Went to hot yoga yesterday and felt so good:)

      Like

  13. surajamr says:

    What amout of coconut milk (from a can) can I use to substitute for the powder? Thanks.

    Liked by 1 person

    1. Sandhya says:

      Coconut milk varies in thickness from company to company. So what I would do is add 3/4 cup of the coconut milk and 1/4 cup water.Hope this helps.
      Do let me know how you like the soup.

      Liked by 1 person

    1. Sandhya says:

      Thank you so much Linda!

      Like

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