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.

34 thoughts on “One Pot Vegetarian Mulligatawny Soup

Add yours

  1. 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. 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. 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. 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

  3. 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. 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

    1. 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

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