Story 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’.
Ingredients 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.
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.
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