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easy mulligatawny soup
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5 from 1 vote

Mulligatawny Soup Recipe

Mulligatawny soup is a popular Indian soup originated in South India during the British-India. The soup has masoor dal and coconut milk for creaminess along with vegetables and spices.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Soup
Cuisine: Fusion, Indian
Servings: 4 people


  • ½ cup Masoor dal Red lentils
  • ¼ cup Coconut milk
  • ¼ cup Cooked Basmati rice
  • 1 Onion finely chopped
  • 1 tablespoon Garlic 4 large
  • 1 tablespoon Ginger chopped
  • 2 tsp lemon juice
  • 3-4 tablespoon coriander leaves

To temper

  • 1 tablespoon Butter
  • 1 Biryani leaf
  • 1 tablespoon Coriander leaves crushed coarsely
  • 1 sprig Curry leaves


  • 1 teaspoon Black pepper powder
  • 1 teaspoon Cumin seeds roasted & powdered
  • 1 tablespoon Sambar powder or Curry powder
  • ½ teaspoon Garam masala powder
  • ¼ teaspoon Turmeric powder


  • Wash masoor dal several times firstly, until water runs clear. Drain water and keep aside.
  • Gather all the ingredients needed.
  • Heat butter and add Indian bay leaves, crushed coriander, garlic, ginger, onion, and potato. Saute well.
  • Instant pot mode : Saute, High mode
  • Cancel saute and add all spice powders. Give a quick stir.
  • After that add washed, drained masoor dal and coriander leaves. Give it a mix. Add 1 & ½ cups water.
  • Close the lid and pressure cook for 5 minutes in High pressure, Normal.
  • If in pressure cooker, give 3 whistles.
  • Quick release pressure in Instant pot. If stove top, let it release naturally.
  • Open lid and take out biryani leaf.
  • Add 1 & ½ cup water furthermore to dilute plus required salt. Blend smoothly using an immersion blender.
  • Once done, again give it a boil and add coconut milk. Mix well. (Saute mode in Instant Pot)
  • Switch off heat. Adjust salt as needed. Add lemon juice and mix well.
  • To serve, place some cooked basmati rice in a bowl. Top it with soup and garnish with coriander leaves.



  • You can prepare this soup in stove top too. Either using pressure cooker the same way as this or the OG way of simmering in a soup pot.
  • Though I added whole black pepper, I recommend you to use pepper powder along cumin powder. Black pepper can take long time when using immersion blender.