Mulligatawny Soup Recipe: Anglo-Indian Stew With Pulses And Apples From The Colonial Era

Mulligatawny Soup Recipe: Anglo-Indian Stew With Pulses And Apples From The Colonial Era

Mulligatawny soup was first made during the British Raj. As there was no ‘Indian soup,’ they made a fusion of British and Indian ingredients. 

There’s a national representative for everything, from the majestic tiger as the national animal and the graceful peacock as the national bird to the unofficial national fruit, the mango, the king of summer.

But did you know about the national soup? Try this colonial-era Anglo-Indian dish made with pulses and… an apple! 

Mulligatawny soup blends British and Indian flavours. This Anglo-Indian dish is one of those fusion dishes that combines the culinary essence of two very different cuisines.

The dish adeptly balances sweet and savory flavors. This decadent soup adds apples to savory ingredients like pulses, bell peppers, and garlic. 

Adding apple cubes may raise eyebrows—how can a savory soup include apples? But there’s a phrase: ‘Trust the process.’ This soup combines many flavours, even if some ingredients seem unconventional.

The Anglo-Indian soup has a colonial past. It was created during the British Raj. Nothing resembled an actual soup in India at that time.

So, they created this fusion soup dish by combining Indian ingredients with available British ones, making a soup closer to their cuisine but also partly Indian. The name ‘Mulligatawny’ is derived from the Tamil word ‘mullige’ for ‘pepper-water.’

How To Make Mulligatawny Soup Recipe

The British combined Indian ingredients with British ones, creating this fusion soup dish closer to Indian cuisine but also partially Indian.

Prep Time: 35 M
Cook Time: 10M
Total Time: 45M

Cuisine: Anglo-Indian
Servings: 4

Author: Ranjeeta Nath Ghai

Ingredients For The Soup:

For the Base:

• 1 Tbsp Oil/butter
• 1 onion
• 4 cloves garlic, minced
• 2 Tsp ginger, grated
• 2 Tsp Black Pepper
• 4-5 fresh coriander stems
• 2 Tbsp Masoor dal, rinsed, drained
• 2 Tbsp Moong dal, rinsed, drained
• 1 carrot, diced
• 1 apple, peeled and diced
• 1 potato, diced (optional)
• ½ cup pumpkin, diced

Spices:

• ½ tsp Chilli Powder
• ½ tsp Coriander Leaf
• ¼ tsp Haldi
• ¼ tsp cinnamon
• ¼ tsp Cardamom
• ⅛ tsp Garam masala
• ¼ tsp black pepper
• Salt to taste

Liquid Ingredients:

• 1 litre Water, or vegetable or chicken stock
• 1 Cup coconut milk
• 1 tbsp lemon juice

Optional Toppings:

• 2 Tbsp boiled rice for garnish per serve
• Fresh cilantro, chopped
• Toasted cashews
• A dollop of yogurt

Method For Making Mulligatawny Soup

1. Heat oil in a pot and toss in black pepper, ginger, and garlic. Saute until golden.
2. Stir in chopped onion and cilantro/coriander stems. Cook it until the onion softens and turns translucent.
3. Add the dals and lightly roast them for about a minute.
4. Add the chopped carrot, pumpkin, and apple, stirring everything together.
5. Pour in water and season with turmeric, salt, and garam masala. Cover with a lid and let the mixture simmer for 20-25 minutes. (you can alternatively pressure cook it on a medium flame for 1 whistle)
6. Once the ingredients are cooked, allow the mixture to cool down well before transferring it to a blender. Blend until smooth and creamy.
7. Once blended, return the blended soup to the pot and bring it to a boil. 
8. Shut down the heat and then stir in coconut milk. Your soup is ready
9. To serve, top the soup with boiled rice, fresh coriander, coconut cream, and a drizzle of chilli oil (optional).

Pro Tips

1. Enhance the Texture: For a chunkier soup, reserve a little bit of the cooked lentils and vegetables before blending, then stir them back into the pureed soup.
2. Protein Boost: Add shredded cooked chicken or chickpeas to make the soup more filling.
3. Customize the Heat: Adjust the pepper to your spice tolerance.
4. Storage: Mulligatawny soup tastes even better the next day as the flavors deepen. You can store it in an airtight and leakproof container in the refrigerator for up to 3 days.
5. Freezing Tip: Freeze the soup without the coconut milk and add it fresh when reheating for the best flavor and texture.

To summarize, a hearty Mulligatawny soup works as a tasty meal for just about any occasion. The mix of lentils, coconut milk, and spices forms a nice blend of smooth texture and comforting warmth. 

The recipe adapts well to extras like chicken, rice, as well as vegetables which makes it perfect for cozy family dinners.

Enjoy this delectable Mulligatawny soup as a heartwarming treat that will impress your family and friends!

You Might Want To Try Some More Soup Recipes

• Easy Creamy Tomato Carrot Soup Recipe
• Best Homemade Chicken Noodle Soup Recipe
• Recipe Of Minestrone Soup
• Easy And Nutritious Carrot Pumpkin Soup
• Vegetable Macaroni Soup (2 Recipes)