Vegetable Mulligatawny Soup

Vegetable Mulligatawny Soup veg

From   Firangi Tadka

Prep: 30 minutes


Cook: 30 minutes


Method: Easy


Course: Soup


Type: Indian

English soup made with Indian influence and masalas


  • Split red lentils (masoor dal), cooked 1 cup
  • Oil 2 tsps
  • Garlic-ginger paste ½ tsp
  • Coriander powder 1 tsp
  • Cumin powder ½ tsp
  • Red chilli powder ¼ tsp
  • Turmeric powder ¼ tsp
  • Sambhar masala ½ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Medium carrot, peeled and cut into round slices 1
  • Tomato, diced 1
  • Coconut milk ½ cup
  • Garnish
  • Medium onion, sliced thinly, deep-fried till crisp 1
  • Fresh coriander leaves, finely chopped 2 tbsps


  • Heat 2 tsps oil in a deep non-stick pan, add ginger-garlic paste and saute on high heat for 2-3 minutes or till slightly browned.
  • Reduce heat, add lentils, 2 cups water and mix well.
  • Add coriander powder, cumin powder, red chilli powder, turmeric powder, sambhar masala, garam masala powder and salt and mix well.
  • Add carrot and tomato, mix well and cook till they turn soft.
  • Add 1 cup water and mix well. Cover cook for 10 minutes on low heat.
  • Add coconut milk, mix and cook on low heat for 5 more minutes.
  • Pour the soup into individual soup bowls, garnish with fried onion and coriander leaves and serve piping hot.