I first had mulligatawny soup a month or two ago at Taste of India. I was, at first, confused because I was thinking “mulligan stew” not “mulligatawny soup,” but once I tasted it, I didn’t much care what it was called. It’s creamy, but non-dairy, flavorful and very satisfying. Here’s what I cobbled together at home…not sure how authentic it is, but whatever. Mulligatawny is a made-up soup, anyway – the Brits insisted on a soup course from their Indian cooks, who came up with this because apparently Indian food wasn’t delicious enough. Whatever.
Em’s quick and dirty mulligatawny soup recipe
- 3 cups chicken stock
- 1 cup coconut milk
- 1 cup leftover dal
- 1 cup tiny mixed vegetables (corn, peas, etc.)
- Salt and pepper, to taste
Put in pot. Make it warm. Eat it up, yum.