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Mulligatawny Soup

Madhuri.Dixit's picture
Mulligatawny Soup has a lovely taste. Mulligatawny Soup gets its taste from vegetable mixed with fruits and coconut milk. Mulligatawny Soup is loved by many people.
  Yellow lentils 1⁄4 Cup (4 tbs)
  Cauliflower 1 Tablespoon
  Potato 1 Small
  Carrot 1 Small
  Onion 1 Small
  Radish 1
  Green apple 1
  Celery 1 Tablespoon
  Butter/Oil 1 Teaspoon
  Thick coconut milk 1⁄4 Cup (4 tbs)
  Water 4 Cup (64 tbs)
  Salt To Taste
  Pepper To Taste

Wash the yellow lentils (Toor daal) thoroughly.
Then add the potatoes, cauliflower and 4 cups of water and pressure cook till very soft.
After the lentils are soft blend the ingredients in a mixer.
Now heat butter in a heavy pan and add the chopped vegetables and apple, stir fry for 4-5 minutes.
When the vegetables are slightly cooked, add the blended stock.
Stir and bring to a boil.
Then simmer for 5-7 minutes.
Add the curry powder, salt and pepper to taste.
Finally stir in the coconut milk and simmer for another few minutes.
The Soup is ready!

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 691 Calories from Fat 127

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 506 mg21.1%

Total Carbohydrates 125 g41.7%

Dietary Fiber 18.1 g72.4%

Sugars 55.9 g

Protein 18 g36.7%

Vitamin A 181.4% Vitamin C 149.8%

Calcium 24.2% Iron 15%

*Based on a 2000 Calorie diet

Mulligatawny Soup Recipe