Mulligatawny soup is one of those dishes that can be made many ways. How do I know this? Well, a few years ago I had my first encounter with a version at an Indian restaurant and fell in love. I went home and immediately started searching for a recipe. But none of the recipes I found resembled the soup I’d just had. And in fact, many of them didn’t even resemble each other. So, I did what any girl with a food blog would do. I went and made my own recipe based off the restaurant version that I loved so much. Is it authentic? I have no idea. Is it delicious? Hell yes.
What is Mulligatawnay Soup
In case you haven’t figured it out, that’s a tough question to answer! Suffice it to say, mulligatawnay soup is an Indian soup that varies quite a bit depending on who’s preparing it. Lot of versions are made with chicken and rice, but there are also quite a few meatless versions made with legumes. My version uses yellow split peas (I love a good split pea soup!), simmered with lots of spices and veggies.
What You’ll Need
OilOnionCarrotsGarlicGingerSpices (cumin seed, ground cumin, ground coriander, mustard seed, turmeric, cinnamon, cloves, cayenne pepper)Yellow split peasVegetable brothCanned diced tomatoesBroccoliFrozen peasLemon juiceRoasted cashewsFresh cilantro
How to Make Mulligatawnay Soup
Start by heating up your oil in a large pot. Once the oil is hot, add the onion and carrots. Sweat the veggies until they begin to become tender, about 5 minutes. Now add your garlic, ginger, and spices. Cook everything for about 1 minute, until the mixture becomes very fragrant, then add your split peas and broth. Raise the heat and bring the liquid to a boil, then lower it so the soup is at a simmer. Let it cook until the peas are tender, stirring occasionally and adding water if the liquid reduces too much. The soup will need to simmer for a while! Split peas can take forever, especially if you like them super soft. An hour and a half is about how long I ususally let mine go for. Tip: You can speed up the cooking process, but just to a point. If you like your peas super soft (i.e., complete mush), just cook the soup until they’re soft, then blend it up a blender, food processor, or immersion blender. Now stir in a can of tomatoes and some chopped fresh broccoli. Let the soup continue simmering until the broccoli is tender. Frozen peas go in last (thaw them first) along with lemon juice. Season your soup with some salt and pepper to taste. Add some hot sauce, like sriracha, for extra kick if you’d like! Serve your soup with some roasted cashews and fresh cilantro on top.
Is this soup gluten-free? It sure is!Leftovers & storage: Leftover soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. The soup will get thicker as it sits. Add some water when you reheat it if needed.Can this be made with green split peas? It can! I just think it looks prettier with yellow.Do I really need to buy all those spices? I recommend it if you want the most flavorful soup. If you’re really opposed, you can substitute some garam masala (I think a tablespoon should be about right, but add a bit at a time and taste).Feel free to switch up the veggies and use your favorites! This soup is great with green beans, cauliflower, and baby corn.My soup has been simmering forever and the peas aren’t soft yet. What’s the deal?Did you change the recipe at all? Perhaps you added the lemon juice or tomatoes too early? Some ingredients, particularly acidic ones, can prevent split peas from cooking thoroughly.Could your split peas be old? Dated split peas sometimes won’t cook all the way.Is there enough liquid in the pot? Make sure to add water if it gets too dry while cooking. The peas should be fully covered with liquid.You might just need to be patient. Split peas can take a while (sometimes more than an hour and a half). If they’re soft but not falling apart yet, feel free to blend the soup as a shortcut.
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