What is Mulligatawny
Legend has it that the word Mulligatawny has a very interesting origin during the British Raj with its unique British pronunciation. The word Mulligatawny comes from the Tamil words “milagay” or “milagu” which means pepper and “tanni” meaning water. So this soup literally means “pepper water.” Traditionally the textures are similar to a “Rasam” which is a spicy soup popular in southern India. While the Mulligatawny soup now has many versions, the restaurant version with veggies and rice has now become more popular in the rest of the world. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry After I shared my Instant Pot chicken mulligatawny soup, I received a lot of requests for a vegetarian version. So here it is, a gluten-free, vegan version of the Mulligatawny soup with all plant-based ingredients and still with the same authentic flavors. And if you love vegetarian soups, here is how to make spicy miso ramen.
Origins of Mulligatawny Soup
Today, mulligatawny soup is a staple on menus at Indian restaurants. But where did it originate? The earliest records of this recipe tell us that this soup became popular with the British when England occupied India. As the soup grew in popularity, it made its way to Indian restaurants in the UK and then eventually appeared in the USA as well.
Variations
I made it in the Instant Pot, but you can make this soup on the stove. If you want to make it on the stove the directions are very similar. Just cook the soup to boiling and then simmer it for 20 minutes, stirring it frequently. Traditionally, this soup uses ingredients like lentils, potatoes, rice, and heavy cream. To make a lower-carb (and vegetarian) version, I made a lot of substitutions. I used coconut milk instead of heavy cream and cauliflower in place of the potatoes and rice. Everything else is basically the same. If you are on the keto diet, this recipe uses apples and carrots - both have too many carbs to make this a keto-friendly meal. You can just leave out the apples and replace the carrots with radishes. You can substitute fresh chopped parsley for the garnish if you don’t like the taste of cilantro.
Ingredients
This soup uses all whole, plant-based ingredients:
Veggies - Yellow Onion, garlic, celery, apple, carrots, and cauliflower Lentils - Masoor dal Broth - Low sodium vegetable broth Spices - Garam Masala & Turmeric Unsweetened Coconut Milk
More Instant Pot Soup Recipes
EASY Lasagna Soup Pasta Fagioli Soup Vegetarian French Onion Soup Lemon Coriander Soup with Tofu
Recipe
Add oil to the Instant Pot, set it to “sauté mode” and then sauté the onion, garlic, and celery for one minute (photos 1 and 2)
Storing
Store any leftovers in the refrigerator for up to 5 days. To reheat simply microwave or reheat on the stovetop. The leftover soup will get thicker as the lentils absorb a lot of the liquids. You can always thin out the soup by adding some more broth or hot water and salt to taste.
