Indian Mulligatawny Soup

This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!

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

• Oil
• Onion
• Carrots
• Garlic
• Ginger
• Spices (cumin seed, ground cumin, ground coriander, mustard seed, turmeric, cinnamon, cloves, cayenne pepper)
• Yellow split peas
• Vegetable broth
• Canned diced tomatoes
• Broccoli
• Frozen peas
• Lemon juice
• Roasted cashews
• Fresh 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.

Mulligatawny Soup Tips & FAQ

• 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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Indian Mulligatawny Soup

This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!

Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 8

Calories 340 kcal

Author Alissa Saenz

Ingredients

• 2 tablespoons canola oil (or high-heat oil of choice)
• 1 medium onion, diced
• 1 1/2 cups carrots, diced (about 3 carrots)
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 pound yellow split peas
• 6 cups vegetable broth
• Water, as needed
• 1 (14 ounce of 400 gram) can diced tomatoes
• 2 cups broccoli florets (about 1/2 of a large crown)
• 1 cup frozen peas, thawed
• 2 tablespoons lemon juice
• Salt and pepper, to taste

For Serving

• Roasted cashews
• Chopped fresh cilantro

Instructions

1. Coat the bottom of a large pot with oil and place it over medium heat.

2. When the oil is hot, add the onion and carrot. Sweat the veggies for about 5 minutes, until they begin to soften.

3. Stir in the garlic, ginger, and spices (cumin seed through cayenne pepper). Continue cooking the mixture for about 1 minute, stirring constantly, until very fragrant.

4. Stir in the split peas and broth. Raise the heat and bring the liquid to a boil.

5. Lower the heat and allow the soup to simmer until the split peas are very tender.* This should take about an hour to an hour and a half. Add water as the liquid dries up in the pot (I usually add about 2 cups)

6. Stir in the tomatoes and broccoli and bring the soup back to a simmer. Continue cooking the soup until the broccoli is tender, about 5 minutes.

7. Stir in the peas and continue cooking the soup for another minute, just to heat them up.

8. Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.

9. Ladle the soup into bowls and top it with cashews and cilantro. Serve.

Recipe Notes

* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender.

Nutrition information includes 2 tablespoons of cashews per serving.

Nutrition Facts

Indian Mulligatawny Soup

Amount Per Serving (1.5 cups)

Calories 340 Calories from Fat 105

% Daily Value*

Fat 11.7g18%

Saturated Fat 1.9g10%

Sodium 460mg19%

Potassium 390mg11%

Carbohydrates 46.1g15%

Fiber 10.4g42%

Sugar 10.4g12%

Protein 16.2g32%

Calcium 56mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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