📝 About This Recipe
Born from the fusion of South Indian flavors and British colonial tastes, Mulligatawny—literally 'pepper water'—is a soul-warming masterpiece. This recipe features a golden base of red lentils and aromatics, balanced by the sweetness of tart apples and creamy coconut milk. It is a complex, fragrant bowl of comfort that perfectly bridges the gap between a hearty dal and a refined vegetable velouté.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Ghee or Coconut Oil (for sautéing)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 1 large Granny Smith Apple (peeled, cored, and grated)
Spices & Seasoning
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Madras Curry Powder (mild or medium heat)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 1/2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Liquid & Legumes
- 1 cup Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 6 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 can (13.5 oz) Full-Fat Coconut Milk (shaken before opening)
- 1 tablespoon Tomato Paste
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 1 cup Cooked Basmati Rice (optional, for serving)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the ghee or coconut oil.
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2
Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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3
Stir in the grated Granny Smith apple. The natural acidity and sweetness of the apple are the 'secret' to an authentic Mulligatawny profile.
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4
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic brown.
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5
Add the curry powder, turmeric, cumin, salt, and black pepper. Stir constantly for 60 seconds to 'toast' the spices and release their essential oils.
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6
Stir in the tomato paste, coating the vegetables in the spice mixture for another minute.
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7
Add the rinsed red lentils and the stock. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes. The lentils should be completely soft and starting to break down.
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9
For a smoother texture, use an immersion blender to pulse the soup 3-4 times. You want to thicken the base while still leaving some chunks of carrot and apple for texture.
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10
Pour in the coconut milk and stir well. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
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11
Turn off the heat and stir in the fresh lemon juice. This 'brightens' the heavy spices and balances the creaminess of the coconut.
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12
Taste and adjust seasoning with more salt or pepper if needed. Ladle into warm bowls.
💡 Chef's Tips
Always rinse your red lentils until the water is no longer cloudy to ensure a clean flavor. If the soup becomes too thick as it sits, thin it out with a splash of stock or water. Grating the apple rather than dicing it allows it to melt into the broth, providing body without large fruity chunks. For a spicier kick, add a pinch of cayenne pepper or a chopped Thai bird's eye chili with the aromatics. This soup tastes even better the next day as the spices continue to develop.
🍽️ Serving Suggestions
Serve with a scoop of warm Basmati rice in the center of the bowl for a traditional touch. Pair with warm, buttery garlic naan or paratha for dipping. A dollop of plain Greek yogurt or coconut cream on top helps cool the spice. Garnish with a sprinkle of toasted almonds and fresh cilantro for a professional finish. A side of mango chutney adds a lovely sweet-and-sour contrast to the savory broth.