Indian National Soup Name: Mulligatawny Soup Recipe

India does not have an officially designated national soup, but mulligatawny is often the name people are looking for. This Anglo-Indian soup has many regional and family versions; this vegetarian one combines red lentils, rice, apple, warm spices, and coconut milk for a filling, gently tangy bowl.

The name is commonly linked to the Tamil words milagu tannir, meaning “pepper water,” though mulligatawny as it is known today has evolved into a range of soups rather than one fixed traditional formula. This version is designed as a practical one-pot meal: the rice and lentils simmer in the same spiced broth, while apple and coconut milk balance the savory flavors. It is not an official national dish, but it is a useful way to explore a familiar Indian-inspired soup at home.

Ingredients

2 tablespoons (30 ml) neutral oil or ghee
1 large yellow onion, finely diced, about 1 1/2 cups (200 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
3 garlic cloves, minced, about 1 tablespoon (15 g)
1 tablespoon (15 g) finely grated fresh ginger
1 tablespoon (6 g) curry powder
1 teaspoon (2 g) ground cumin
1/2 teaspoon (1 g) ground turmeric
1/4 teaspoon (0.5 g) ground cinnamon
1/8 teaspoon (0.25 g) cayenne pepper, or to taste
3/4 cup (150 g) dried red lentils, rinsed and picked over
1/2 cup (95 g) uncooked long-grain white rice, rinsed
5 cups (1.2 L) low-sodium vegetable broth
1 medium tart apple, peeled, cored, and cut into small dice, about 1 cup (150 g)
1 teaspoon (6 g) fine salt, plus more to taste
1 cup (240 ml) full-fat coconut milk, well stirred
2 tablespoons (30 ml) fresh lemon juice, plus more to taste
1/4 cup (10 g) chopped fresh cilantro leaves, for serving
1/4 teaspoon (0.5 g) freshly ground black pepper, or to taste

Instructions

Prepare the ingredients. Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear, then drain well. Rinse the rice separately. Dice the onion, carrots, celery, and apple, and mince the garlic. Measure the spices before heating the pan so they can be added quickly. This preparation takes about 20 minutes; small, evenly cut vegetables soften at a similar rate.
Soften the vegetables and bloom the spices. Heat the oil or ghee in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and ginger and cook for 30 seconds. Add the curry powder, cumin, turmeric, cinnamon, and cayenne. Stir constantly for about 30 seconds, just until fragrant. If the spices stick, add a tablespoon of broth rather than letting them scorch.
Simmer the soup. Add the rinsed lentils, rice, broth, diced apple, salt, and black pepper. Stir well and bring the pot to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer, cover the pot with the lid slightly ajar, and cook for 20 to 22 minutes. Stir every few minutes, especially near the bottom of the pot, because rice and lentils can settle and catch. The soup is ready for the next step when the rice is tender and the lentils have mostly softened. If the rice is still firm, simmer for a few more minutes and check again.
Finish with coconut milk and lemon. Stir in the coconut milk and simmer gently, uncovered, for 3 minutes; avoid a hard boil, which can make the coconut milk look separated. Turn off the heat and stir in the lemon juice. Taste the broth. Add more salt, black pepper, or lemon in small increments until the flavors are balanced. If it has thickened more than you like, stir in hot water or broth a little at a time.
Serve. Ladle into warm bowls and scatter cilantro over the top. Give each bowl an extra squeeze of lemon if desired. The rice and lentils make this a substantial soup on its own, so serve accompaniments separately rather than stirring crunchy toppings into the whole pot.

Tips

Keep the simmer gentle. A rolling boil can break the rice and lentils down too quickly and cause them to stick to the base. Once the pot reaches a boil, lower the heat and stir regularly. If your stove runs hot, use a heavier pot or move the pot partly off the burner between stirs.
Adjust the consistency at the end. Lentils continue to absorb liquid as the soup stands, so the pot may seem thicker after a few minutes off the heat. Add hot broth or water until it is spoonable but still hearty. If you prefer a thicker texture, mash a small portion against the side of the pot and stir it back in.
Choose a useful curry powder. Curry powder blends vary in salt and heat, so taste before adding extra seasoning. If you do not have curry powder, use 1 teaspoon (2 g) ground coriander, 1/2 teaspoon (1 g) cumin, and 1/4 teaspoon (0.5 g) each of turmeric and paprika. This substitute gives a less blended, slightly different flavor, but works in the soup.
Use a tart apple and rinse the lentils. A tart apple such as Granny Smith adds a mild fruitiness without making the pot taste sweet. Rinsing removes loose starch and dust from the lentils and rice. Do not soak the red lentils for this recipe; they cook quickly and soaking can make their texture too soft.

Serving Suggestions

Serve mulligatawny hot as a lunch or light dinner, with lemon wedges at the table so each person can adjust the acidity. Warm naan, roti, or another flatbread is useful for scooping up the thick soup; crusty bread also works, although it is not a traditional pairing. A simple cucumber salad or sliced cucumber with a little salt provides a cool, crisp contrast. For a fuller spread, offer a small plate of chutney or a few pickled vegetables on the side rather than adding them directly to the pot.

Cilantro is a fresh finishing touch, but it is optional. If you dislike it, use chopped flat-leaf parsley or thinly sliced scallions. A spoonful of plain yogurt can be added to individual bowls for a tangy finish, but use a dairy-free yogurt if keeping the meal vegan. The soup already contains rice, so an additional large serving of rice is unnecessary; if serving it with rice, keep the portions modest.

Variations

Make it richer with chicken: For a non-vegetarian variation, use chicken broth and add 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-size pieces, with the broth. Simmer until the chicken reaches 165°F (74°C) at its thickest point, checked with a food thermometer; this is the USDA FSIS safe minimum temperature for poultry. Remove the pieces briefly if needed to check them, then return them to the soup. Add a few minutes to the cook time if the pieces are large. This version is heartier and less focused on lentils, so you can reduce the lentils to 1/2 cup (100 g) if you prefer.

Make it dairy-free or less rich: The recipe as written is dairy-free when made with oil rather than ghee. For a lighter finish, replace the coconut milk with 1/2 cup (120 ml) plain, unsweetened oat cream or stir in 1/2 cup (120 ml) more broth. Oat cream will be less coconut-forward, while extra broth makes the soup thinner and more savory. Do not use sweetened coconut beverage from a carton, which is much thinner and can add unwanted sweetness.

Change the grain or lentils: Brown or green lentils take longer to cook than red lentils and hold their shape more firmly; they are not a direct, same-timing swap. If using them, cook until tender before adding the rice, then add enough broth to account for the extra simmering. Brown rice also takes longer than white rice, so cook it separately and add it near the end. For a faster alternative, leave out the rice and serve the soup with bread.

Make the flavor warmer or brighter: Add a pinch more cayenne for heat, or stir in 1/2 teaspoon (1 g) garam masala at the end for a rounded spice aroma. For more tartness, add lemon a teaspoon at a time. Some versions use tamarind for a deeper sour note; if using tamarind concentrate, start with 1 teaspoon (5 g), dissolve it in a little hot broth, and taste before adding more. It changes the soup’s flavor noticeably, so it is best treated as an optional variation rather than a required ingredient.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. Because the rice and lentils continue absorbing liquid, expect it to become thicker; loosen each portion with a splash of water or broth before reheating. For the best texture, stir well and heat on the stovetop over medium-low, or microwave in a covered microwave-safe bowl, stirring halfway through so the center warms evenly.

Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature, checking with a food thermometer when practical. Reheat only the portion you plan to eat, and bring it fully hot rather than warming it repeatedly. To freeze, cool the soup promptly, transfer it to freezer-safe containers with a little room for expansion, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly; rice may soften after freezing, but the flavor remains suitable for a quick meal. Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

What is the Indian national soup called?
India has no officially recognized national soup. Mulligatawny is a well-known Indian-associated soup name that people may have in mind, but it is better described as an Anglo-Indian soup with many versions. This recipe is one vegetarian interpretation, not a national standard or the only authentic form.

Is mulligatawny traditionally vegetarian?
It can be vegetarian, but there is no single fixed recipe. Some versions are made with meat or meat broth, while others center on lentils, vegetables, rice, or coconut milk. This recipe uses vegetable broth and red lentils; check the broth label and use oil instead of ghee if you want it to be vegan.

Can I make the soup without coconut milk?
Yes. Use extra broth for a lighter, thinner soup, or use unsweetened oat cream for a creamy texture with less coconut flavor. Add the replacement near the end and avoid boiling it hard. Taste again for salt and lemon, since changing the creamy element can shift how strong the spices seem.

Why did my mulligatawny become very thick?
Rice and lentils absorb liquid as they cook and continue to do so while the soup rests. Stir in hot water or broth a little at a time until it reaches the consistency you want. Next time, begin with the measured broth and keep an extra cup nearby; different pots, rice types, and simmer strengths can affect how much liquid remains.

Can I blend this soup?
Yes, though blending changes its texture. For a partly creamy soup, use an immersion blender for just a few short pulses, leaving plenty of rice, lentils, and vegetables intact. For a fully smooth result, blend carefully in batches and follow the blender manufacturer’s instructions for hot liquids. A fully blended soup may become very thick, so thin it with warm broth afterward.

Can I prepare it ahead?
Yes. You can chop the vegetables and measure the spices up to a day ahead, storing them covered in the refrigerator. The finished soup also reheats well, although it thickens as it sits. When making it specifically for later, keep extra broth ready and add it during reheating rather than watering down the whole pot in advance.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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