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Mulligatawny Soup

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15 minutes
Prep
35 minutes
Cook

Ingredients

  • Toor dal (split pigeon peas): 150 g (0.75 cup)
  • Carrot, chopped: 100 g (1 medium)
  • Onion, chopped: 100 g (1 small)
  • Apple, peeled and diced: 100 g (1 small)
  • Black pepper, crushed: 5 g (1 tsp)
  • Curry powder: 10 g (1 tbsp)
  • Coconut milk: 200 ml (0.75 cup)
  • Chicken stock (or vegetable stock): 700 ml (3 cups)
  • Ghee or butter: 20 g (1.5 tbsp)
  • Lemon juice: 15 ml (1 tbsp)

Method

  1. Melt ghee in a pot, sauté onion and carrot until softened.
  2. Stir in curry powder and black pepper, cooking briefly until fragrant.
  3. Add toor dal, apple and stock; simmer covered for 25-30 minutes until the dal is fully soft.
  4. Blend the soup until smooth using an immersion or stand blender.
  5. Return to the pot, stir in coconut milk, and simmer 5 more minutes.
  6. Finish with lemon juice and adjust seasoning before serving.

Introduction: Mulligatawny, from the Tamil 'milagu thanni' meaning pepper water, developed in colonial-era South India as a lentil-and-spice soup adapted for British tastes, and remains popular in Anglo-Indian households today.

Cultural Background: Mulligatawny, from the Tamil 'milagu thanni' meaning pepper water, developed in colonial-era South India as a lentil-and-spice soup adapted for British tastes, and remains popular in Anglo-Indian households today.

Tips: The apple adds a subtle sweetness that balances the pepper; do not omit it for an authentic Anglo-Indian flavour.

Variations: A chicken version adds shredded cooked chicken after blending for a heartier soup.

Storage: Refrigerate up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop, stirring occasionally.

FAQs:

Q: Is mulligatawny soup spicy?

A: It is peppery rather than chilli-hot; adjust curry powder and pepper to taste.

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