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Mulligatawny Curry

10 June 2022

Mulligatawny Curry

Chef - Megha Kohli



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 pan with the vegetable oil, sweat the onion, ginger, garlic, green chilies. Add all the spices, whole & powdered, and cook for 3-4 minutes. Then add the soaked lentils, potato, apples, 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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