Mulligatawny soup


A spicy Anglo-Indian soup perfect as a starter or light meal. Traditionally served with separate bowls of white rice.


1 c lentils (dried red split lentils)
1 clv garlic (crushed)
1 lf bay leaf
1 T ginger (fresh ginger, finely chopped or grated)
1 chili pepper (dry red chili)
1⁄2 t pepper (black, freshly ground)
3 onion (large, sliced)
2 t cumin (seeds, roasted and ground)
1 t turmeric (ground)
2⁄3 c coconut milk
4 T ghee (butter or vegetable oil)
4 sli lemon (thin)


  1. Place lentils, garlic, bay leaf, ginger, chili, cumin, turmeric, pepper, and half the onions into the pressure cooker. Cover with water, 6 to 7 cups approximately.
  2. Close the cooker. Bring to the steam point and cook for 15 minutes. Wait to open. Once it is safe, open, add the coconut milk, and salt to taste. Simmer for a further 10 minutes -or pressure cook for 2 minutes.
  3. While the lentils are cooking, heat the ghee in a pan. Fry the onions until deep brown.
  4. Serve the soup garnished with the onion and lemon slices, accompanied by bowls of white rice.


Add a dollop of yogurt or sour cream.

Meat or chicken can be added for a more substantial soup.

4 servings
Preparation time
Cooking time
Total time
1 hour