Veg Mulligatawny Soup

Healthy, creamy, flavourful soup Mulligatawny with hint of curry spices is not only easy to prepare but will also keep you full for hours.
Here is my version of the recipe.


Rice 1/4 Cup (4 tbs)
Lentils 1/2 Cup (8 tbs)
Onion 1 Large , chopped finely
Ginger 1 Inch , chopped finely
Garlic cloves 4
Carrot 1/2 Cup (8 tbs) , diced
Turnip 1/2 Cup (8 tbs)
Celery 1
Curry powder 1 Teaspoon
Oil 3 Tablespoon
Mustard seeds 1/2 Teaspoon
Salt To Taste
Turmeric 1/2 Teaspoon
Red chili powder 1/2 Teaspoon
Coconut milk 1 Cup (16 tbs)
Vegetable broth 4 Cup (64 tbs)



1. Soak rice and lentils in water for at least 30 minutes.


2. Heat oil in a pot/pressure cooker. Add mustard seeds.

3. Add onions, ginger , garlic and salt, turmeric and chilli powder. Fry for 2-3 minutess.

4. Add veggies and fry for 2-3 more minutes. Add rice and lentils.

5. Add curry powder followed by3-4 cups of veg broth and cup of coconut milk.Mix well and close the lid.

6. Cook for 3-4 whistles and then turn the heat off.

7. When cooker cools down, open the lid and garnish the soup as desired.


8. Serve hot.

Recipe Summary

Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 447Calories from Fat 238

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 616 mg25.67%

Total Carbohydrates 42 g14%

Dietary Fiber 13 g52%

Sugars 7 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet