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Mulligatawny is a rich curried soup, perfect for cold winter days. It's quick and easy to make.


  • 1 tbsp ghee (clarified butter), or vegetable oil

  • 1 onion, chopped

  • 4 cloves garlic, crushed

  • 2 tsp grated fresh ginger

  • 2 green chili peppers, finely chopped

  • ¼ tsp ground cinnamon

  • ¼ tsp ground cloves

  • 2 tsp ground coriander seed

  • 1½ tsp ground cumin

  • 1 tsp ground turmeric

  • 4 pods cardamom, bruised

  • 1 tbsp chopped fresh curry leaves

  • 1 carrot, chopped

  • 1 apple, peeled, cored, and chopped

  • 1 large potato, peeled and diced

  • 190g red lentils, rinsed, drained

  • 2L chicken broth

  • 1 tbsp tamarind concentrate

  • 1 tbsp lemon juice

  • 475 ml coconut milk

  • 2 tablespoons chopped fresh cilantro


  • 1.

    Heat the ghee or vegetable oil in a large pan over a low heat. Cook the onion, garlic, ginger, chilies, spices and curry leaves until the onion is browned lightly and the mixture is fragrant. Do not over brown the onion.

  • 2.

    Add the carrot, apple, potato, dhal, and chicken stock to the pan. Cover and simmer for about 15 minutes or until the vegetables are just tender.

  • 3.

    Discard cardamom pods and curry leaves. Blend the mixture in a food processor in batches then return to the pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves and stir until heated through.

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