Eastern-Style Mulligatawny Soup Recipe

Name: Eastern-Style Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water to cover; 1 cup dried split peas; 4 cups water, or more as needed; 3/4 teaspoon ground turmeric; 1/2 teaspoon ground dried chile pepper; 1 teaspoon salt; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 1 tablespoon vegetable oil; 1/2 teaspoon minced garlic; 1/2 teaspoon cumin seeds

Servings: persons

water to cover
1 cup dried split peas
4 cups water, or more as needed
3/4 teaspoon ground turmeric
1/2 teaspoon ground dried chile pepper
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons tomato paste
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1/2 teaspoon cumin seeds

1
Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2
Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3
Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4
Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: water to cover, 1 cup dried split peas, 4 cups water, or more as needed, 3/4 teaspoon ground turmeric, and more.

Yes, Eastern-Style Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eastern-Style Mulligatawny Soup

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