Recipe: Mulligatawny Soup

by Darlene on December 22, 2007

Mulligatawny is a classic Anglo-Indian dish. Mulligatawny is a spicy soup based on chicken or mutton/lamb stock. According to Madhur Jaffrey, the original mulligatawny soup can be traced back to the early days of the East India Company in Madras, and was more like a curry. The word is based on the Tamil name for ‘pepper water’, ‘milligu-thannir’, also called ‘rasam’.

Recipes for mulligatawny soup abound; some use apples or other fruits, some use nuts, some even use oatmeal, along with meat and vegetables. The common denominator is spiciness and ‘curry’ flavours from curry powder or a mixture of dried spices. Source: BBC Food Glossary

Mulligatawny Soup Recipe

Mulligatawny Soup

1 cup dried split peas (I used 1/2 cup each of green and yellow) rinsed
1 Tbsp sesame oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots chopped
2 celery stalks, chopped
1 Tbsp curry powder (more if you like it hot)
1 bay leaf
6 cups veggie stock
1/2 cup cooked rice (or barley, or any grain you have cooked)
1 apple, peeled and grated
1/4 tsp organic non-irradiated dried thyme
1 Tbsp Bragg’s liquid aminos
1 Tbsp lemon juice (fresh squeezed from an organic lemon preferably)
Freshly ground pepper to taste

Method:

In a soup pot saute onion, garlic, carrot, and celery in oil over medium heat for 5 minutes. Mix in curry powder and saute for 3 minutes more, stirring frequently. Add the bay leaf, soup stock and split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes

Add rice, apple, and thyme. Simmer for 15 minutes more. Remove bay leaf. Add lemon juice, Braggs and pepper. Stir and enjoy! Rob LOVED this soup! Very flavorful and great on a cold winter night to keep you warm.

If you want a thicker, even heartier soup, you can add more rice. We did in this photo, but it is great either way!

Split Peas info: Dried peas, also known as field peas or gray peas, are a secondary variety of the ordinary garden pea. While garden peas, sometimes called green peas, are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split in two, dried, and often polished by friction. Split peas contain more starch than garden peas and have been a common ingredient in soups for centuries.

In India — where they are known as dal and are available in dozens of varieties — dried peas are a culinary and cultural mainstay, often replacing meat as a protein source. In the U.S. and Europe, the green and yellow varieties are the most common. The yellow variety has an earthier flavor than the green and is popular in Scandinavia for use in soups and in Great Britain as the main ingredient in pease pudding. The green variety is best known as the star in split pea soup, believed to have originated in the Netherlands and since claimed by many U.S. communities as exclusively their own. Source: Whole Foods Market


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Mulligatawny Soup Recipe Photo Credit: Her View Photography