Simple Mulligatawny Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 200 ml - thick coconut milk
  • 150 g - Masoor or Toovar Dal, washed
  • 3 large tomatoes, roughly chopped
  • 2 medium onion, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 4 garlic cloves, peeled and finely chopped
  • 2 tbsp - coriander seeds
  • 1 tsp - cumin seeds
  • 15 ml - aniseed (saunf)
  • 1and a half tsp - Fenugreek seeds (methi)
  • 1 inch - cinnamon sticks
  • 30 ml - oil
  • 1/4 tsp - turmeric powder
  • 1 litre - water
  • 3 tbsp - cooked rice
  • lemon juice to taste
  • salt

How to Make Simple Mulligatawny Soup

  • Dry roast the coriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon sticks in a hot heavy based pan or tava until they release their aroma.
  • Grind into a powder in a blender, then sieve.
  • Heat the oil in a pan, add the onions, carrots, ginger and fry for 2 mins.
  • Add the dal, tomatoes, ground raw spices, turmeric powder and the water.
  • Cover and cook for 15 mins or until the vegetables are tender.
  • Pour into a blender and blend, then strain.
  • Add the coconut milk, cooked rice and lemon juice to the soup.
  • Season with salt and serve hot.