Mulligatawny soup is a creamy and rich curried soup. With the help of an
This easy set-and-forget recipe is perfect for a quick weeknight meal or for entertaining guests. This hearty and satisfying soup has a thick consistency and is traditionally served with naan bread or crusty sourdough bread.
Why you will love this recipe?
Instant Potmulligatawny soup is packed with a blend of aromatic spices that create warm flavors that are both comforting and invigorating.
- The combination of lentils and vegetables makes this soup filling and satisfying. It is perfect for a cold day.
- This soup is easy to make, even if you are a beginner cook. The ingredients are readily available, and the steps are simple to follow.
Red lentils: Or masoor dal, which is the main ingredient of this soup.
Vegetables: Onion, celery, carrots, and tomatoes are used.
Apples: This adds a unique flavor and cannot be skipped.
Spices: The soup is seasoned with Indian spices along with dried herbs. I use garam masala, cumin powder, turmeric powder, chili powder (or cayenne pepper), and dried thyme. You can replace these powdered spices with Madras curry powder or mild curry powder.
See the recipe card for full information on ingredients and quantities.
I like to leave the soup chunky, so I don't blend it a lot. If you prefer a smooth consistency, blend the soup well before adding the coconut milk.
I use vegetable broth; however, chicken broth can also be used to make this soup. You can also add chicken thighs, cut into small pieces, to the soup.
Apples add a unique flavor and cannot be skipped. Use good quality apples that are not overripe. Granny Smith apples work best for this dish as they impart a nice tart flavor.
I am using coconut milk here. You can replace it with evaporated milk, heavy cream, or dairy-free milk. You can top the soup with some roasted cashews to add more texture and crunch to the soup.
You can replace fresh tomatoes with either tomato puree or tomato paste. For this recipe, you will need three tablespoons of tomato puree or one tablespoon of tomato paste.
What to serve with Mulligatawny soup?
You can serve this soup with naan or any bread of your choice. It can be served on a bed of steamed white rice. This delicious soup also tastes great just on its own.
Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. This soup also freezes well and can be stored in the freezer for up to three months. Reheat the soup in a saucepan over medium heat.
I am using red lentils (masoor dal) to make this soup.
More Indian soup recipes
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Instant Pot Mulligatawny Soup
- 2 tablespoon oil
- 1 medium onion chopped
- 1 stick celery finely chopped
- 1 tablespoon ginger grated
- 4 cloves garlic grated
- 1-2 green chili finely chopped
- ¾ cup red lentils (masoor dal)
- 1 tomato chopped
- 2 carrots chopped
- 2 apples peeled, cored, and chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon pepper powder
- ½ teaspoon dried thyme
- 3 cups vegetable stock
- ½ cup coconut milk
- Salt to taste
- 2 tablespoon coriander leaves (cilantro)
- Set the Instant Pot in saute mode and add oil
- Add onion, celery, ginger, garlic, and green chili. Saute for 3 minutes
- Add red lentils, apple, carrots, tomatoes, garam masala, cumin powder, turmeric powder, chili powder, dried thyme, pepper powder, and salt
- Add the vegetable stock. Mix well and deglaze the pot
- Secure the IP lid and set it to pressure cook mode for 6 minutes
- Do a natural release of pressure for 10 minutes, then do a quick release
- Using an immersion blender, blend the soup for 30 seconds (blend for 1-2 minute if you want a smooth soup)
- Add coconut milk and coriander leaves. Mix well
- Serve hot with rice or bread of your choice