MULLIGATAWNY

MULLIGATAWNY is a delicious soup believed to have been invented in Sri Lanka/ South India back in the 1800s to feed the large British army during the colonial British Raj of the sub continent. MULLIGATAWNY is derived from the Tamil word Milagu Tanni that literally translates to pepper water or pepper broth also called Rasam. The original recipe, Rasam is hugely popular in south India, made from the broth derived after cooking lentils (aquafaba) along with black pepper and few other spices.

As the story goes Rasam was too spicy for the Brits to handle so they asked their cooks who added apples, cream and chicken to make a milder version of Rasam. The recipe evolved over time and many renditions were created, so honestly there is no one recipe for Mulligatawny other than the essentials:lentils, curry powder that are a must to make this soup flavorful.

HOW TO MAKE MULLIGATAWNY SOUP

All you need is about 50 minutes + 1 pot to make this comforting delicious soup. 

• Red Lentils: A salmon colored jewel of the legume family, comes in with an impressive nutritional profile. Naturally creamy when cooked, rich in plant protein, fiber and other vitamins + easy to cook and digest. All you need is to rinse and soak in warm water to speed up the cooking. It cooks easily along with other veggies in the same pot.
• Spinach: Packed with fiber and immune-boosting vitamins, spinach helps add an impressive nutrition profile to this soup and provide a daily dose of green.
• Turmeric or Curry Powder: Renowned for its anti inflammatory, antioxidant properties turmeric has been used in Indian cuisine for thousands of years. Yellow curry powder is a premade mix of turmeric, ground coriander, cumin and fenugreek. I don’t recommend you go any buy yellow curry powder, simply add a little ground coriander and cumin along with turmeric, it does the job.
• Onion: You need one medium onion, which you can swap for shallots or leeks. I used a medium leek and onion to use up the leek from another recipe.
• Garlic: Amp up the garlicky goodness of this soup with 3-4 cloves. You can certainly adjust this amount to your taste preferences.
• Ginger: Ginger adds tons of flavor and it compliments lentils very well.
• Broth: If making vegetarian, use vegetable broth. Otherwise, chicken broth also works well.
• Sweet Potato and Carrots: Both these veggies add bulk and texture along with essential nutrients.
• Apples: I like the addition of apples for a touch of sweetness.
• Chillies: provides heat and spice, its Indian food after all.

MULLIGATAWNY SOUP Serves 4-6

Ingredients

• 3/4 cup lentils, washed and soaked in warm water for 30 minutes at least
• 1 medium sweet potato, cubed
• 1 medium apple, cubed
• 1 large carrot, diced
• 1 medium onion, chopped
• 1 medium leek, washed well and thinly sliced
• 3-4 garlic cloves, chopped
• 1 teaspoon grated ginger
• 1 serrano chili, or any hot chili, slit in half
• 2 tablespoons ghee, avocado or your regular choice of oil
• ½ teaspoon whole cumin seeds
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon turmeric
• 6 cups vegetable, chicken broth or water or mixed
• 1 teaspoon kosher salt
• ¼ cup fresh cilantro leaves and stems, chopped
• 1–3 teaspoons fresh lemon juice
• 4 cups baby spinach
• 1 tablespoon avocado oil

Instructions

1. Heat up a large sauce pan. Add ghee and cumin seeds and allow the seeds to sizzle. Saute 2 minutes.
2. Add onion, leeks, garlic, ginger, the serrano chili, and turmeric, cumin and coriander powder.  Saute 3 more minutes.
3. Add carrot, sweet potato, apple, red lentils and salt. Sauté for another couple of minutes. Pour in the broth, stir and bring it up to a boil. Drop to a simmer and cook for 40-45 minutes until the lentils are soft and falling apart and veggies are cooked.
4. Using the back of a ladle break the lentils to create a smooth texture. No need to blend as the texture is delicious when its bit chunky.
5. While the soup simmers. Heat oil in a separate frying pan add he spinach and cook until just wilted. Season and set aside.
6. Once the soup is done taste, add lemon juice and adjust the seasoning as needed. Ladle into soup bowls, garnish with wilted spinach, cilantro, toasted cumin seeds, cracked black pepper and more lemon juice. Serve with basmati rice for a hearty meal.

To make more of a hearty meal:

• Add about ½ pound chicken thighs or breasts or a cup of cooked chickpeas to the soup before adding lentils and veggies. Simply dice up the chicken pieces and add to the pot. Continue sautéing for 5-7 minutes, then follow step 3.
• Serve a scoop of rice in a bowl then top with soup followed by wilted spinach, cilantro, toasted cumin, cracked black pepper and yogurt if needed.