Mulligatawny Soup (Mullagatanni Soup)

1/2 cup toovar dal or dried yellow split peas

2 Tbsp. light vegetable oil

2 onions, peeled and chopped

2 cloves garlic, peeled and minced

1/2 inch fresh ginger, peeled and grated

1/4 tsp. ground turmeric

Cooking Instructions

In a fine sieve, pick over the dal and rinse thoroughly.


In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas are soft. Cool.


This delicious soup is one of my favorites because the coconut milk lends a sweet, creamy taste. Any commercial brand of curry powder can be used in this soup to get authentic results.

1 carrot, peeled and chopped

5 cups water

2 ripe tomatoes, cored and chopped

Mulligatawny Soup

PREPARATION TIME: 10 minutes    COOKING TIME: 45 minutes     SERVES: 4

1-2 tsp. curry powder

1/4 tsp. freshly ground black pepper

1/2 cup thick coconut milk or 1/2 cup half-and-half

salt to taste

2 Tbsp. finely chopped fresh cilantro

In a food processor fitted with a steel blade, or a blender, puree the split pea mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk, salt, and cilantro. Gently simmer for 5 minutes. Serve hot.


Per Serving : 205 calories; 7g protein; 19g carbohydrates; 11g fat, 240mg sodium; 15mg cholesterol; 7g fiber