The Raj-era Anglo-Indian classic — pepper water grown up into a hearty lentil soup with apple, rice, and curry warmth. Follow the full recipe card below — ingredients, timings, and method included.
Mulligatawny Soup
The Raj-era Anglo-Indian classic — pepper water grown up into a hearty lentil soup with apple, rice, and curry warmth.
Ingredients
Method
- Sauté onion and ginger-garlic until soft; add spices.
- Add the grated apple, cooked dal, and rice with the stock.
- Simmer 15 minutes; blend half the soup for body (leave some texture).
- Season with pepper and salt; swirl cream on top.
- Serve hot with a lemon wedge.
Notes
'Mulligatawny' comes from milagu-tannir — pepper water. The apple is what makes it the Colonial version.