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Mulligatawny Curry

Mulligatawny Curry

By Megha Kohli

10 June 2022


1½ tsp vegetable oil

3 - 4 onions, chopped

10 g ginger, chopped

1 garlic clove, chopped

1 green chili, chopped

Few cardamom seeds

1 cinnamon stick

½ tsp turmeric powder

1 tsp cumin powder

1½ tsp coriander powder

30 - 40 g red bell peppers, diced

1 bay leaf

5 - 6 black peppercorns

100 g red lentils (masoor dal / moong dal), soaked for an hour

½ cup coconut milk

½ lime, juiced

1 tbsp tamarind pulp

1½ l vegetable stock

20 g apple, chopped

40 g carrots , chopped

1 medium potato, chopped

Salt to taste

Pepper to taste

2 - 3 sprigs fresh coriander leaves



Heat the pan with the vegetable oil and sweat the onion, ginger, garlic, and green chilies.

Add all the spices, whole and powdered, and cook for 3 to 4 minutes.

Then, add the soaked lentils, potato, apples, and carrots and sauté for 3 minutes.

Add the vegetable stock and tamarind pulp and simmer until all the vegetables and lentils are cooked.

Season to taste then blend the soup to a smooth puree.

Add the coconut milk, fresh coriander leaves and lime juice to finish the soup. Serve hot.

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