Mulligatawny Soup (Vegetarian)

This is a vegetarian version of the British colonial classic. It is hearty and wholesome with a distinct South Indian flavor profile. The addition of spices, tamarind pulp and coconut milk elevate the taste of this cozy, curried broth. A warm bowlful is the bolstering comfort you need on a cool, rainy evening. The fried onion topping is optional, but recommended.

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Recipe

Mulligatawny Soup

(Serves 3-4)

Ingredients

2 tbsp butter or ghee
1 bay leaf
1 large red onion, finely chopped
1 carrot, peeled and diced
1 celery stalk, chopped
8 fresh curry leaves 
1 tsp ginger-garlic paste 
1/4 cup pigeon peas (toor dal), rinsed and soaked in water for 30 minutes
2 tbsp red lentils (masoor dal), rinsed and soaked in water for 30 minutes
2 tsp sambar or curry powder 
1 Granny Smith apple, peeled and diced 
1 tsp freshly cracked black pepper 
2 tsp coriander powder 
1/2 tsp garam masala powder 
1/4 tsp red chilli powder   
2 vegetable bouillon cubes
2 1/2 cups hot water 
Salt to taste
1 tbsp tamarind pulp
1/2 cup thick coconut milk or single cream 
1 tsp powdered jaggery or sugar  
1/2 cup steamed rice, to serve
2 tbsp fried onions, 1 tbsp freshly chopped cilantro and 4 lime slices, to garnish

Method

In a heavy based pan or Dutch oven, melt the butter over medium heat. Add the bay leaf, onion, carrot, celery, curry leaves and ginger-garlic paste. Sauté until the raw smell of the ginger-garlic disappears.

Drain and add the lentils, sambar/curry powder and chopped apple along with the pepper and powdered spices. Stir well to mix and sauté for 5 minutes (add a little water if the spices start to catch at the bottom of the pan).

Add the bouillon cubes and hot water. Give the mixture a good stir and season to taste with salt. Bring the mixture to a rolling boil. Then turn the heat down to medium-low. Cover and cook for about 30 minutes or until the vegetables and lentils are soft. Alternately, this can be done in an electric pressure cooker or Instant Pot. Turn the valve to Sealing and Pressure Cook on High for 30 minutes. Allow the pressure to release naturally.

Once the lentils are cooked, turn off the flame and let the soup cool to room temperature. Remove and discard the bayleaf. Blend the mixture until completely smooth. Strain the soup through a metal strainer and return to the pan.

Add the tamarind pulp and bring the mixture to a gentle boil, stirring frequently. Lower the heat and stir in the coconut milk or cream along with the jaggery. Simmer for a few minutes, then turn off the heat.

Place a tablespoon of cooked rice into each of the four soup bowls. Ladle the hot soup over the rice. Garnish with some fried onions, chopped cilantro and lime wedges. Enjoy!