An ideal weeknight, no fuss, hearty soup that is #vegan , #gluten free and simply irresistible!
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
- 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-
- 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.
- 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.
- Blend the soup with an immersion blender, for a smooth, velvety texture.
- Serve topped with a dollop of Greek yogurt, if using, and black pepper.
- This soup can also be topped with scallions, crackers, croutons and/or avocado chunks or avocado cream and served with lemon/lime wedges.