Indian Mulligatawny Soup
Spiced lentil and vegetable soup enriched with coconut milk.
Mulligatawny is a hearty Indian‑style soup where moong dal and a medley of vegetables simmer in a fragrant broth, finished with coconut milk and warm spices.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garam Masala - 1 tsp
- Vegetable Broth - 600 ml
- Garlic - 3 cloves
- Himalayan Pink Salt - 1 tsp
- Celery - 2 stalks
- Ginger - 1 tbsp
- Cilantro - 2 tbsp
- Curry Leaves - 5 leaves
- Onion - 1 pc
- Carrots - 100 g
- Pepper - 0.5 tsp
- Cumin - 1 tsp
- Olive Oil - 2 tbsp
- Moong Dal - 150 g
- Coconut Milk - 200 ml
Directions
Step 1
Heat 2Â tbsp olive oil in a pot over medium heat.
Step 2
Sauté 1 chopped onion and 3 minced garlic cloves until translucent.
Step 3
Add 1Â tbsp grated ginger, 1Â tsp cumin seeds and 1Â tsp garam masala; cook 1Â minute.
Step 4
Stir in 150Â g moong dal and 100Â g diced carrot; coat in spices.
Step 5
Pour in 600Â ml vegetable broth; bring to a boil.
Step 6
Add 100Â g potato cubes and 2 celery stalks (sliced); simmer 20Â minutes until tender.
Step 7
Stir in 200Â ml coconut milk, season with salt and pepper.
Step 8
Garnish with curry leaves and chopped cilantro; serve hot.
Cook's Notes
Adjust garam masala for desired heat, and add a squeeze of lemon if you like extra brightness.