Instant Pot Mulligatawny Soup

5 from 97 votes

Mulligatawny soup, a creamy and rich curried soup with origins in South Indian cuisine, has been adapted to appeal to Western tastes. With the help of an Instant Pot, this creamy and flavorful soup can be ready in just 20 minutes with minimal effort.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 271kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

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)

Instructions

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

Video

Notes

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 any 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.

Nutrition