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Mulligatawny Soup - Indian Vegetable Soup - Vegan Recipes

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Mulligatawny Soup

Cultural Context

Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.

IndianINmain
45 min
medium
4 servings
Servings4
1 large onion
1 cup red lentils
1 medium tomato
3 cloves garlic
1 tablespoon ginger paste
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon chili
1 teaspoon cumin
1 teaspoon garam masala
5-6 curry leaves
1 medium apple
1 cup French beans, chopped
1 medium potato, diced
1 cup mushrooms, sliced
1 cup celery, chopped
1 medium zucchini, diced
1 medium bell pepper, diced
4 cups water
1 can (13.5 oz) coconut milk
1/4 cup cashew nuts
1 teaspoon salt

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and more widely available.

chicken

🥗Healthier: tofu

💰Cheaper: beans

Tofu offers a plant-based protein alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be fresher and cheaper.

1

Heat oil in a pot over medium heat

2

Add cumin seeds and curry leaves; sauté for a minute

3

Add chopped onion and red lentils; cook for about 4 minutes

4

Stir in garlic ginger paste and a little salt

5

Add hardest vegetables: celery, green beans, and potato; cook for 4 more minutes

6

Add chopped zucchini, bell peppers, mushrooms, and diced apple; cook for 4 more minutes

7

Add chopped tomato and spices: turmeric, coriander, chili, cumin, and garam masala; stir well

8

Add water to cover the vegetables; bring to a simmer and cover with a lid

9

Cook for about 6-7 minutes without touching

10

Remove the lid and check the soup; optionally blend for a smoother texture

11

Stir in coconut milk and garnish with fresh cilantro and cashew nuts

Cooking Techniques

sautéingblending

Equipment Needed

large potimmersion blender

Spice Level:

🌶️🌶️🌶️

Dietary

vegandairy-freegluten-free

Also Known As

MulligatawnyMulligatawny Curry Soup

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