📝 About This Recipe
Born from the fusion of British colonial tastes and South Indian culinary traditions, this Mulligatawny is a soul-warming masterpiece of spice and texture. Unlike versions thickened with flour, this authentic gluten-free recipe uses pureed basmati rice and red lentils to create a luxurious, silky body. Every spoonful offers a complex dance of tart green apples, creamy coconut milk, and aromatic Madras curry powder, making it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Ghee or Coconut Oil (use oil for a vegan option)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely sliced)
- 1 large Granny Smith Apple (peeled, cored, and grated)
Spices and Aromatics
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
The Body and Liquid
- 1/2 cup Red Lentils (Masoor Dal) (rinsed thoroughly)
- 1/3 cup Uncooked Basmati Rice (rinsed; this acts as the natural thickener)
- 6 cups Vegetable or Chicken Stock (low sodium)
- 1 can (13.5 oz) Full-fat Coconut Milk (shaken well before opening)
- 1 tablespoon Tomato Paste
Finishing Touches
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Heat the ghee or coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onions, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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3
Stir in the grated apple, garlic, and ginger. Cook for another 2 minutes until the fragrance fills the kitchen and the apple starts to break down.
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4
Add the tomato paste, curry powder, turmeric, and cumin. Toast the spices with the vegetables for 1-2 minutes, stirring constantly to prevent burning, until the color deepens.
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5
Pour in the rinsed red lentils and the uncooked basmati rice. Stir well to coat every grain with the aromatic spice paste.
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6
Add the stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes.
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7
Check the lentils and rice; they should be very soft and overcooked—this is exactly what we want for a thick, velvety texture.
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8
Using an immersion blender, pulse the soup a few times. Do not over-blend; you want to maintain some texture from the vegetables while the rice and lentils create a creamy base.
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9
Stir in the coconut milk and return the soup to a low simmer for another 5 minutes to allow the flavors to meld.
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10
Season generously with sea salt and black pepper. Stir in the fresh lemon juice—this acidity is crucial to balance the richness of the coconut milk.
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11
Taste and adjust seasoning. If the soup is too thick, add a splash more stock or water until you reach your desired consistency.
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12
Ladle into warm bowls and garnish with a generous sprinkle of fresh cilantro and perhaps a few extra thin slices of apple for crunch.
💡 Chef's Tips
For the best flavor, use a high-quality Madras curry powder which contains fenugreek and toasted spices. If you prefer a perfectly smooth soup, blend it entirely, but the traditional version is best with a bit of rustic texture. Don't skip the apple; its natural pectin and tartness are the 'secret' ingredients that define a true Mulligatawny. This soup tastes even better the next day as the spices continue to develop; just add a splash of water when reheating as the rice will continue to absorb liquid. To make it a heartier meal, you can add shredded rotisserie chicken or sautéed shrimp at the very end.
🍽️ Serving Suggestions
Serve with warm, gluten-free naan or toasted seed crackers for dipping. A side of cooling cucumber raita perfectly balances the warmth of the curry spices. Pair with a crisp, off-dry Riesling or a chilled lager to cut through the creamy coconut base. Top with a dollop of plain Greek yogurt or coconut yogurt for extra tang. Add a spoonful of mango chutney on top for a sweet and spicy flavor explosion.