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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.

• Updated 4/25/2025
Indian Mulligatawny Soup

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

4

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 2 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 1 tbsp grated ginger, 1 tsp cumin seeds and 1 tsp garam masala; cook 1 minute.

  • Step 4

    Stir in 150 g moong dal and 100 g diced carrot; coat in spices.

  • Step 5

    Pour in 600 ml vegetable broth; bring to a boil.

  • Step 6

    Add 100 g potato cubes and 2 celery stalks (sliced); simmer 20 minutes until tender.

  • Step 7

    Stir in 200 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.

Nutrition Facts (per serving)

150
Calories
5g
Fat
20g
Carbs
6g
Protein