Instant Pot Mulligatawny Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Mulligatawny Soup
Description
This Mulligatawny Soup uses a blend of aromatics, including chopped onion, celery, garlic, and ginger, combined with mustard seeds and a mix of spices such as turmeric, curry powder, red pepper flakes, and cumin. These ingredients are sautéed to release their flavors before adding diced carrots, potatoes, and tart apple cubes, contributing sweetness and texture. Tomato paste and flour coat the vegetables, helping to thicken the soup.
Masoor dal (split red lentils) and vegetable broth are added, then the soup is pressure cooked in an Instant Pot for 10 minutes. This method softens the lentils and vegetables without overcooking. Coconut milk is stirred in post-cooking for creaminess, and lime juice enhances the overall brightness of the soup. Fresh cilantro leaves garnish the finished dish.
The soup offers a balance of savory, spicy, and tangy notes with a smooth consistency and tender vegetables and lentils. It can be served as a nourishing lunch or light dinner. The use of tart Granny Smith apples adds a subtle sweetness that complements the spices.
To prevent the soup from becoming too watery or bland, quick pressure release is recommended. Apples other than Granny Smith can also be used depending on sweetness preference. For stovetop preparation, alternative instructions are available.
Ingredients
- ¼ cup vegetable oil
- 1 onion chopped
- 1 celery chopped, stalk
- 5 garlic minced, cloves
- 2 teaspoons ginger peeled and minced
- 2 teaspoons mustard seeds
- 1 teaspoon Turmeric ground
- 1 teaspoon curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin ground
- 2 medium carrot peeled, sliced
- 1 medium potato cubed
- 1 medium apple peeled, cored, cubed (granny smith)
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup masoor dal split red lentils
- 5 cups vegetable broth
- ½ teaspoon salt
- 1 can coconut milk
- 3 tablespoons cilantro for garnish, fresh leaves
- 1 tablespoon lime juice
Instructions
- Heat the Instant Pot on the sauté setting and add the oil. When hot, add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and ginger and cook until fragrant and softened about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin and cook until mustard seeds pop and sizzle, about 1 minute.
- Bring in the carrots, potatoes and apple cubes, and cook until just starting to soften for 2 minutes. Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.
- Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits.
- Cover the pot and turn the valve to the sealing position. Pressure cook on high for 10 minutes. When the cooking time is up, quick release the pressure.
- Check the consistency of the soup, adjust the salt if needed or cook for longer until the ingredients are soft to your liking. Once done, stir in the coconut milk.
- Serve hot, topped with fresh cilantro leaves and more red pepper flakes, if desired.
Notes
- Granny Smith apples contribute a tartness that balances the spices; alternatives include Honeycrisp, Fuji, or Gala apples depending on desired sweetness.
- For stovetop cooking, consult dedicated Mulligatawny Soup recipes with adjusted cooking times.
- Quick pressure release is essential to prevent the soup from becoming watery or overcooked; avoid natural pressure release for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1050mg | 44% |
| Potassium | 635mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3988IU | 80% |
| Vitamin C | 15mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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