ICONIC Mulligatawny Veg Soup Recipe | How To Make Soup in Pressure Cooker | Healthy Soup at Home
Recipe Information
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.
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.
Heat ghee in a pressure cooker.
Add whole black peppercorns, chopped garlic, and ginger; sauté until fragrant.
Add chopped celery, onions, and carrots; cook until softened.
Stir in red lentils, moong dal, and diced red pumpkin; mix well.
Pour in water and bring to pressure; cook for 10-15 minutes.
Release pressure and blend the soup until smooth.
Stir in coconut milk and garam masala; heat through.
Serve hot, garnished with cooked rice and coriander leaves.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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