Mulligatawny soup is a beloved dish with roots in Anglo-Indian cuisine, offering a rich and hearty combination of flavors. Perfect for a cozy dinner for two, this soup brings together the warmth of Indian spices, the creaminess of coconut milk, and the wholesome goodness of lentils and vegetables.
A Cozy Blend of Anglo-Indian Flavors
Its name, derived from the Tamil words “milagu” (pepper) and “tanni” (water), reflects its origins as a simple pepper broth, later transformed into the flavorful dish we know today.
Why You’ll Love This Recipe
- Perfect for Two: Portion sizes are ideal for a couple, reducing waste.
- Flavorful and Nutritious: Packed with protein from lentils, vibrant spices, and creamy coconut milk.
- Customizable: Easily adaptable for vegetarians or meat-lovers alike.
- Quick and Easy: Ready in under an hour, it’s perfect for weeknight dinners.
Tips and Variations
- Vegetarian Option: Skip the chicken and use vegetable stock. You can also add chickpeas or tofu for added protein.
- Spicier Twist: Add a pinch of chili powder or cayenne pepper for a kick.
- Make Ahead: Mulligatawny soup tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 3 days.
Why Mulligatawny?
This soup is more than just a meal—it’s a journey through history and culture. Born out of the British love for Indian flavors during colonial times, Mulligatawny has become a symbol of fusion cuisine. Its warm, spiced aroma and creamy texture are perfect for chilly evenings or when you’re craving comfort food with a twist.
Mulligatawny soup is most commonly enjoyed in Britain during the autumn and winter months, when the weather turns cold, and warm, hearty meals become especially comforting. Its rich, spiced flavors and creamy texture make it a popular choice for cozy dinners or lunches during the colder seasons, often paired with crusty bread or naan.
This soup’s warming spices, like turmeric and garam masala, add to its appeal as a perfect dish to ward off the chill, making it a staple in many British households from October through February.
Try this recipe for your next date night or cozy dinner, and let the rich, vibrant flavors transport you to another world. Don’t forget to pair it with your favorite bread for dipping!
Mulligatawny
Equipment
- Medium pot
- Immersion Blender
Ingredients
- 1 tbsp Olive Oil or butter
- 1 no. onion small sized, finely chopped
- 1 Garlic Cloves (लहसुन) minced
- 1 no. Carrot small sized, diced
- 1 no. Apple small sized, peeled and diced
- ½ tsp Turmeric Powder (हल्दी)
- ½ tsp Cumin (जीरा) Powder
- ½ tsp Garam Masala
- ¼ tsp Dried Coriander Seeds (धनिया) Powder
- ¼ cup Red Lentils Rinsed
- 2 cups Chicken or Vegetable stock
- ½ cup Shredded Chicken cooked
- ¼ cup Coconut Milk
- Salt and Pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil or butter in a medium pot over medium heat. Add onion and garlic, cooking until softened (about 2–3 minutes).
- Add Vegetables and Spices: Stir in the carrot, apple, turmeric, cumin, garam masala, and coriander. Cook for another 2–3 minutes until fragrant.
- Cook Lentils: Add the rinsed red lentils and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the lentils and vegetables are tender.
- Blend and Add Coconut Milk: Use an immersion blender to partially puree the soup for a slightly creamy texture (leave some chunks for a rustic feel). Stir in the coconut milk and cooked chicken (if using). Simmer for 5 more minutes.
- Season and Garnish: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro. Serve with lemon wedges on the side.
Notes
Enjoy with crusty bread, naan, or over rice for a heartier meal. This soup pairs beautifully with a simple green salad or a light cucumber raita.
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