Mulligatawny Soup

Mulligatawny soup is a warm, comforting soup that’s fragrant and richly flavored. There is no single recipe for mulligatawny soup, as some versions contain meat while others (like ours) are vegetarian with rice and lentils. After sampling many variations over the years, I finally found this recipe, which hits the spot every single time.

Making mulligatawny soup at home is easy despite the long ingredients list. You probably have most of the ingredients on hand, and the soup comes together in about 30 minutes. It’s the perfect one-pot meal!

What is mulligatawny soup?

Mulligatawny soup is a lentil soup that blends Indian cooking and British flavors. It originated in Southern India during the British Raj (the British rule of India). The British soldiers insisted on starting each meal with a soup course, but no such dish existed in Indian cuisine. So the local cooks adapted a rasam recipe called milagu tannir, a soup-like dish that means “pepper water” in Tamil. The British couldn’t pronounce the words correctly and called it “mulligatawny.”

Before long, the soup no longer resembled the original dish, which was spiced, tart and brothy. To suit British tastes, ingredients like meat, vegetables, apples, coconut milk and rice were added to create a robust stew. And thus, mulligatawny soup was born.

Ingredients for Mulligatawny Soup

• Split pigeon pea lentils: Pigeon peas are a type of lentil with a slightly sweet, nutty flavor and a firm texture. Look for the split version (sometimes called “toor dal”), which cooks more quickly than whole lentils.
• Basmati rice: In Hindi, basmati means “fragrant.” This aromatic long-grain rice contributes to the soup’s sweetness and porridge-like consistency.
• Homemade curry paste: You can use store-bought curry powder in a pinch, but the soup will taste much better if you make it from scratch using Indian herbs and spices. We use a combination of garlic, ginger, red chili powder, turmeric, coriander and cumin. Avoid chili powder with multiple spices; Kashmiri chili powder (sometimes labeled “chilli” powder) is best, if you can find it.
• Ghee: Ghee is clarified butter that’s been cooked so only the butterfat remains. Although it contains less milk solids than butter, it’s not 100% dairy-free. Feel free to substitute olive oil to make a vegan version of this soup.
• Soup veggies: Onions, carrots, apples and celery contribute to the soup’s chunky texture. You can modify the veggies used, but don’t skip the apples if you want to give it an authentic mulligatawny taste. Granny Smith apples are best for adding a mildly tart, not-too-sweet flavor to the soup.
• Bay leaf: Bay leaves add subtle depth to soup recipes. If you don’t have any on hand, feel free to leave it out.
• Vegetable broth: Use homemade vegetable broth or swap in chicken broth if you’re not concerned about making a vegetarian soup.
• Coconut milk: Coconut milk balances out the soup’s heat and gives it a rich, creamy finish. Use full-fat canned coconut milk for best results, as low-fat or boxed coconut milk will separate more easily.
• Lemon juice: Tamarind pulp is traditional in mulligatawny soup recipes, but it can be hard to find in the United States. Lemon juice works almost as well to give the soup a tart, sour finish.
• Garam masala: This warming spice blend brings out the other flavors in mulligatawny soup. For the freshest, most aromatic blend, make homemade garam masala (and use up any extras in flavorful recipes using garam masala).

Directions

Step 1: Soak the lentils and rice

TASTE OF HOME

Place the uncooked lentils and rice in a small bowl and cover them with water. Set them aside to soak for 5 to 10 minutes. Drain and discard the water.

Step 2: Make the curry paste

TASTE OF HOME

Use a mortar and pestle to mash the garlic, ginger, chili powder, turmeric, coriander and cumin into a curry paste.

Editor’s Tip: Ground paprika is a good substitute for Kashmiri chili powder. It’s slightly less spicy, so you may want to add a dash of cayenne pepper to compensate.

Step 3: Temper the spices

TASTE OF HOME

Heat the ghee in a Dutch oven over medium heat. Once melted, add the onion, curry paste and bay leaf. Cook until they’re fragrant, one to two minutes, stirring constantly.

Editor’s Tip: Tempering spices is an Indian cooking technique that infuses the spices’ flavor and aroma into the cooking oil.

Step 4: Add the veggies

TASTE OF HOME

Add the carrot, apple, celery, salt and pepper. Cook until the vegetables are crisp-tender, three to four minutes, stirring frequently.

Step 5: Simmer the soup

TASTE OF HOME

Stir in the broth, soaked lentils and rice. Bring the mixture to a low simmer. Cook until the lentils are tender, 20 to 25 minutes. Remove and discard the bay leaf.

Step 6: Stir in the remaining ingredients

TASTE OF HOME

Stir in the coconut milk and lemon juice. Serve the soup in bowls topped with garam masala, coarsely ground black pepper and scoops of cooked rice.

Editor’s Tip: Coconut milk can curdle or separate when heated, so be sure to whisk constantly when adding coconut milk to hot soup.

TASTE OF HOME

How to Make Instant Pot Mulligatawny Soup

To make Instant Pot mulligatawny soup, soak the lentils and rice, then prepare the curry paste as directed. Set a 6-quart electric pressure cooker to saute mode. Add the ghee and cook the onion, curry paste and bay leaf until fragrant, one to two minutes, stirring constantly. Add the carrot, apple, celery, salt and pepper. Cook until vegetables are crisp-tender, three to four minutes, stirring frequently. Stir in the broth, soaked lentils and rice.

Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for six minutes. Allow for Instant Pot natural-release pressure vs. quick release. Once the pressure is released, carefully remove the lid. Remove the bay leaf, then stir in the coconut milk and lemon juice. Serve the soup with garam masala, black pepper and cooked rice.

Recipe Variations

• Skip the rice: Rice gives mulligatawny soup a thicker consistency, but it’s not a required ingredient. Feel free to leave it out and swap in non-grain starches like potatoes or sweet potatoes.
• Include veggies: You can add any vegetables you like to mulligatawny soup. Try simmering hearty veggies like cauliflower alongside the rice. Or stir in canned tomatoes and frozen spinach at the end and simmer until warmed through.
• Make it creamier: Finish the soup with a dollop of yogurt or sour cream in each bowl.
• Add meat: Many recipes for mulligatawny soup are vegetarian, but an equal number call for chicken or mutton. Try simmering cubed chicken breasts or chicken thighs in the soup, or add leftover shredded chicken at the end.

How to Store Mulligatawny Soup

Store leftover mulligatawny soup in an airtight container in the refrigerator for up to four days. The rice will absorb liquid as the soup sits in the fridge, so add a splash of water or vegetable broth before reheating to bring back its soupy consistency.

Can you freeze mulligatawny soup?

You can freeze mulligatawny soup, but the coconut milk may become gritty and grainy when thawed. If you plan on freezing the soup, leave the coconut milk and lemon juice out, then add them after reheating the soup. To freeze soup, let it cool completely. Transfer it to freezer-safe containers and store it in the freezer for up to three months. Thaw the soup in the refrigerator overnight before reheating it.

How do you reheat mulligatawny soup?

Reheat mulligatawny soup in a saucepan on the stovetop, using gentle heat to prevent the soup from getting too hot. Boiling soup that contains coconut milk can cause it to break or separate, giving it an odd appearance and texture.

Mulligatawny Soup Tips

TASTE OF HOME

Can you make mulligatawny soup with other types of lentils?

Like curry lentil soup, you can use any type of lentil to make mulligatawny soup. If you can’t find pigeon peas, feel free to substitute other quick-cooking split lentils like split mung beans (“moong dal”) or red lentils (“masoor dal,” a popular choice for making red lentil dal). You can also substitute split black lentils (“urad dal”) or split chickpeas (“chana dal”), increasing the cooking time to make sure the thicker lentils cook all the way through.

Can you make mulligatawny soup with store-bought curry powder?

Curry powder is a blend of spices and can be used to make mulligatawny soup. However, we recommend using the curry paste in the recipe to get the perfect flavor.

How can you make mulligatawny soup thinner or thicker?

You can thin out mulligatawny soup by adding extra coconut milk or vegetable broth, or by serving the soup with a dollop of yogurt. To make the soup thicker, try pureeing up to half of the soup (a natural method to thicken sauce without adding flour or cornstarch).