Published: | Modified: by Hina Gujral
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Mulligatawny Soup is a gluten-free, vegan, one-pot creamy soup. It has rice, pink lentil, vegetables, and my favourite coconut milk. All these ingredients make this instant pot lentil soup a perfect weeknight dinner.
PinStory 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, and a dash of coconut milk to signify the southern coastal cuisine.
Today, this lentil soup sees many variations, but the classic mulligatawny recipe remains a favourite. In fact, you can find a delicous version of mulligatawny soup in my debut cookbook also under chapter – ‘One Pot Curry Meal’.
PinIngredients Required
One could start a debate over what tastes best in a mulligatawny.
Like many other soup recipes, everyone has a favourite way of making it, and I have mine. You can adapt this soup recipe, add some tweaks, and make it your own.
Mulligatawny is one of those rare soup recipes with rice and lentils – it’s more of a lentil stew than a soup.
- Pink or Red Lentil (Masoor Dal)
- White Rice or brown rice
- Ginger, Garlic, Celery, Onion
- Apple – you can use any variety of apple tasting from slightly sour to sweet. Or tomato paste.
- Carrot – you can use zucchini, green beans, potatoes, or peas
- Curry Powder – if not available, use red chili powder and turmeric
- Vegetable or Chicken 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 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.
FAQs Related To Mulligatawny
Can I add chicken to the lentil soup?
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.
Can I cook lentil soup on a stovetop?
Yes, you can. Cooking time will be around 30 minutes as lentils and rice take time to get cooked. You can use Indian pressure cooker as well to make this lentil soup.
Is lentil soup healthy?
Lentil Soup 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.
More Soup Recipes
Green Pea Soup
Chicken Noodle Soup
Veg Minestrone Soup
Creamy Tomato Soup
Thai Green Curry Soup
Roasted Pumpkin Soup
Broccoli Almond Soup
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Pin
Instant Pot 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
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: Indian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 290kcal
Author: Hina Gujral
Instant Pot
Ingredients
- ¼ Cup pink lentil (masoor dal)
- ¼ Cup white rice
- 4 tablespoon olive oil
- 1 whole bay leaf
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon chopped celery
- ½ Cup chopped onion
- ½ Cup finely chopped carrot
- ¼ Cup finely chopped apple (remove the skin and seeds) or tomato paste
- 3 Cup vegetable stock or broth
- 1 Cup coconut milk
- Salt and black pepper to taste
- 1 teaspoon curry powder (see recipe)
- ¼ teaspoon turmeric powder
- ¼ teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon chopped coriander leaves
Instructions
Prep Work For Soup:
Start with preparing and chopping all the vegetables. Set aside.
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:
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.
PinAdd the diced carrots, soaked lentil, and rice without any water. Stir and cook for a minute.
PinAdd 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.
PinAfter 8 minutes, release the steam manually and open the lid of the instant pot.
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.
PinDrizzle 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
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