Mulligatawny (India)
Mulligatawny is a flavorful and aromatic soup that traces its roots back to Indian cuisine. The name “Mulligatawny” is derived from the Tamil words “milagu” (pepper) and “tanni” (water), essentially translating to “pepper water.”
This dish has evolved over the centuries, especially during the British colonial era, when it was adapted and popularized in England. The traditional Indian version is a simple broth spiced with pepper, but the Anglo-Indian version features a rich blend of spices, vegetables, lentils, and often meat, making it a hearty and satisfying meal.
This recipe presents a modern take on Mulligatawny soup, perfect for warming up on a chilly day or impressing guests with its vibrant flavors and delightful aromas.
Ingredients
For the Soup:
- 1 tablespoon ghee (or vegetable oil)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1-inch piece of ginger (grated)
- 2 medium carrots (diced)
- 1 medium potato (peeled and diced)
- 1 stalk celery (diced)
- 1 cup red lentils (rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon black pepper
- 6 cups vegetable or chicken broth
- 1 medium apple (peeled and diced)
- 1 cup coconut milk (optional for creaminess)
- Salt (to taste)
- Fresh cilantro (for garnish)
For Optional Protein (choose one):
- 1 cup cooked chicken (shredded)
- 1 cup cooked shrimp (peeled and deveined)
How to Make
Sauté the Aromatics:
In a large pot, heat the ghee or oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add Vegetables:
Add the diced carrots, potato, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Incorporate Lentils and Spices:
Add the rinsed red lentils to the pot, followed by the ground cumin, ground coriander, turmeric, garam masala, cayenne pepper, and black pepper. Stir well to coat the lentils and vegetables with the spices, cooking for an additional minute.
Pour in the Broth:
Gradually pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
Add the Apple and Coconut Milk:
Once the lentils and vegetables are cooked, stir in the diced apple and coconut milk (if using). Simmer for another 5-10 minutes to allow the flavors to meld and the apple to soften slightly.
Blend the Soup:
For a creamier texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Adjust the consistency with additional broth or water if needed.
Incorporate Protein (optional):
If you’re adding chicken or shrimp, stir it into the soup now and allow it to heat through for about 5 minutes.
Season and Serve:
Taste the soup and adjust the seasoning with salt if necessary. Ladle the Mulligatawny soup into bowls, garnishing with fresh cilantro. Serve hot, accompanied by crusty bread or naan.
Chef’s Note
Balancing Flavors: Mulligatawny soup is all about balance. Adjust the spices according to your taste, keeping in mind that the soup should have a warm, spicy flavor without overwhelming heat. The apple adds a subtle sweetness that balances the spices, so don’t skip it!
Vegetarian Option: For a vegetarian version, simply omit the chicken or shrimp and use vegetable broth. The soup will remain hearty and satisfying thanks to the lentils and vegetables.
Storage and Reheating: Mulligatawny soup stores well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a little water or broth to loosen the consistency if needed.
Serving Suggestions: This soup pairs wonderfully with a side of naan, rice, or a fresh salad. You can also serve it with a dollop of yogurt or a sprinkle of toasted nuts for added texture.
Nutritional Information (per serving, approx. 1 cup)
- Calories: 210
- Protein: 9g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 8g
- Sodium: 400mg (varies based on broth)
- Calcium: 40mg
- Iron: 2mg
Mulligatawny soup is not only a delight to the palate but also a nutritious meal option. The red lentils provide protein and fiber, making it a filling dish, while the variety of vegetables ensures a good intake of vitamins and minerals. Coconut milk adds a touch of creaminess without the need for dairy, making this soup suitable for various dietary preferences.
Conclusion
Mulligatawny soup is a unique blend of flavors and textures that captures the essence of Indian cuisine. Its warming spices, hearty lentils, and fresh ingredients make it a perfect dish for any occasion, whether you’re looking for comfort food on a chilly evening or an impressive starter for a dinner party.
This recipe highlights the adaptability of Mulligatawny, allowing you to customize it to your taste and dietary needs. Prepare this delightful soup to enjoy a taste of India, and savor each spoonful of its aromatic goodness!