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Mulligatawny Soup

Recipe by Vineeta Punjabi

Nothing like a warm soothing soup. This soup is a one-pot recipe and easy to put together. Pepper not only gives a great taste but is known to fight flu and sinus. Ginger and garlic are great immune boosters too.


  • 15-18 black peppercorns (kali mirch)
  • 1 tbsp chopped ginger garlic
  • 8-10 curry leaves
  • 1 small onion, chopped
  • ½ cup chopped carrots
  • ½ cup chopped sweet potato
  • ½ cup split red lentils (split masoor dal)
  • 1 tsp garam masala
  • 1 tsp unrefined salt or to taste
  • ½ cup coconut milk
  • 1 tbsp chopped fresh coriander leaves, for the garnish


  1. Heat a soup pan on medium heat and add the peppercorns, roast for a few seconds until fragrant.
  2. Add onions along with curry leaves and ginger garlic. Sauté until onions are translucent.
  3. Keep adding a few tablespoons of water to avoid sticking.
  4. Add carrots and sweet potato along with the lentils. Add salt and mix well. Add enough water (around 2 cups) and bring to a boil.
  5. Lower the heat and allow the soup to simmer for 15-20 minutes until the lentils and vegetables are cooked well.
  6. Use an immersion blender to blend the soup to desired consistency.
  7. Heat the soup gently and add coconut milk along with garam masala. Mix well and serve hot.
  8. Garnish with coriander.
  9. Serve with brown rice or whole-grain toasts.


You could use lentils of choice and you may replace the carrots and sweet potatoes with pumpkin and potatoes.

Serves 2-3


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