Mulligatawny with Rice

Mulligatawny with rice is a hearty, Anglo-Indian soup that blends a spiced broth with lentils, vegetables, and often chicken or meat, served over or with rice. Its name derives from the Tamil phrase 'milagu tannir' (pepper water), reflecting its origins in British colonial India. The dish is typically finished with a dollop of cream or coconut milk and served with rice to make it a complete, warming meal.

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🍽️ Nutrition at a glance

This dish is moderately high in carbohydrates from the rice and lentils, with a good source of plant-based protein and fiber. A typical serving provides a balanced mix of nutrients, including iron and B vitamins, and generally falls in the 350-450 calorie range.

Nutrition breakdown

Calories	400 kcal
Protein	18 g
Carbs	55 g
Fat	12 g
Fiber	8 g
Sugar	5 g
Sodium	800 mg
Iron	4 mg
Potassium	450 mg
Vitamin A	300 IU
Vitamin C	10 mg
Calcium	60 mg
Thiamin (B1)	0.3 mg
Folate	80 mcg
Manganese	1.5 mg

Per 1.5 cups (360 g) · estimated, varies by recipe

💡 What's interesting

Mulligatawny is a fascinating culinary hybrid, born from the British adaptation of South Indian 'rasam' (a thin, spicy broth) into a thicker, more substantial soup to suit Western dining habits. Nutritionally, the combination of rice and lentils creates a complete protein profile, making it a satisfying and nourishing dish.