Mulligatawny Soup Recipe (Instant Pot)
Mulligatawny Soup is a perfect one pot dinner for busy weeknights. The best part it is truly gratifying and comforting.
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Story of Mulligatawny Soup
Mulligatawny has its roots in Tamil Nadu, India. The words ‘miḷagu’ means pepper, and ‘taṇṇi’ means water; that is how the soup got its name. This spicy lentil soup recipe became widely popular among British residents during the stay of the East India Company.
The marriage between the two cuisines (Indian and British) gave birth to famous Anglo-Indian Cuisine, inherently Indian dishes with an English twist. And mulligatawny is one of the beloved Ango Indian dishes.
Traditionally, mulligatawny was a vegetarian soup with lots of vegetables, lentils, pepper, and a dash of coconut milk to signify the southern coastal cuisine. It is very similar to a lentil stew with a few ingredients here and there.
You can find a delicious version of mulligatawny soup in my debut cookbook also under chapter – ‘One Pot Curry Meal’. Sometimes I liked to blend it and serve as a creamy soup as shown in the recipe video below.
Why You’ll LOVE This Soup Recipe
- gluten, nut, and soy free
- meal prep and family friendly
- vegan, plant based dinner
- easy, healthy, and tasty
- easily customisable
Ingredients You’ll Need
Like many other soup recipes, everyone has a favourite way of making Mulligatawny. You can adapt this soup recipe, add some tweaks, and make it your own.
- Pink or Red Lentil (Masoor Dal)
- White Rice or brown rice for the thickness and creaminess.
- Ginger, Garlic, Celery, Onion
- Apple – you can use any variety of apple tasting from slightly sour to sweet.
- Carrot – you can use zucchini, green beans, potatoes, or peas
- Curry Powder – if not available, use red chili powder and turmeric
- Vegetable Stock or 1 bouillon cube
- Salt, Dried Oregano, Bay Leaf
- Coconut Milk – you can replace it with any nut milk
- Olive Oil or use coconut oil
How To Make Mulligatawny in IP
Mulligatawny takes less than 20 minutes to get cooked in an instant pot.
Step 1) Rinse and soak the rice and lentil in a bowl for 10 – 15 minutes.
Step 2) Set instant pot to saute mode for 5 minutes. Next, add oil, bay leaf, ginger, garlic, celery, and onion. Saute for 1 minute or till the aroma of herbs is released.
Step 3) Add the carrots, tomato paste, soaked lentils, and rice without any water. Stir and cook for 1 minute.
Step 4) Add vegetable stock, spices, and salt. Stir and seal the lid of the instant pot. Pressure Cook soup for 8 minutes in a high-pressure setting.
Step 5) Release the pressure manually. Add coconut milk, black pepper, and coriander. Stir to combine.
Mulligatawny is ready to serve. Garnish it with fresh coriander leaves, squeeze a lemon or drizzle a spoonful of chilli oil and coconut milk.
Alternatively you can make mulligatawny in a Dutch oven on stovetop. It takes less than 30 minutes, blend it and serve it as a creamy, luscious, wholesome soup. I bet nobody can guess the ingredients.
FAQs Related To Mulligatawny
Yes, you can add boneless chicken thighs or breasts while pressure cooking the soup. Before serving, remove the cooked chicken shred it using a fork, and mix in the soup.
Yes, you can. Cooking time will be around 30 minutes as lentils and rice take time to get cooked. In the video, I have shared a stovetop method. Or you can use Indian pressure cooker as well to make this lentil soup.
Mulligatawny is a healthy, wholesome, fulfilling soup with only 290 calories per serving. It has vegan protein, carbohydrates, veggies, and fiber. Making it a perfect low-calorie dinner.
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Mulligatawny Soup Recipe
Mulligatawny Soup is classic gluten-free, vegan, one-pot creamy lentil soup. Learn how to make instant pot lentil soup in less than 20 minutes
Servings: 4
Calories: 290kcal
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Instructions
Prep Work For Soup:
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Start with preparing and chopping all the vegetables. Set aside.
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Rinse and soak the rice and lentil in two separate bowls in 1 cup of water each for 10 – 15 minutes.
Instant Pot Lentil Soup:
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Set instant pot to saute mode for 5 minutes. Next, add oil, bay leaf, ginger, garlic, celery, and onion. Saute for a minute or till the aroma of herbs is released.
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Add the diced carrots, soaked lentil, and rice without any water. Stir and cook for a minute.
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Add vegetable stock, spices, and salt. Stir and seal the lid of the instant pot. Pressure Cook soup for 8 minutes in a high-pressure setting.
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After 8 minutes, release the steam manually and open the lid of the instant pot.
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Add coconut milk, black pepper, and coriander. Stir and gently mash the soup using the ladle. You can simmer the soup in Saute mode for 5 minutes after adding coconut milk.
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Drizzle lemon juice. Serve Mulligatawny Soup warm.
Recipe Notes:
- You can make this lentil soup on a stovetop as well. It usually takes 30 – 40 minutes on a stovetop.
- One can add diced potatoes, zucchini, green peas, or shredded chicken in this lentil soup.
- For tartness, you can either use apples, chopped tomatoes, or tomato paste.
- If after cooking soup seems too thick, get the desired consistency by adding more coconut milk or vegetable broth/stock.
- Mulligatawny Soup is easy to reheat on a microwave or stovetop and can be stored in fridge for a week easily.
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Sodium: 728mg | Potassium: 325mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3064IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg
