Vegetable Mulligatawny

Vegetable Mulligatawny is a hearty, spiced soup that originated as an Anglo-Indian adaptation of a South Indian rasam-like broth. It typically features a base of lentils and rice, simmered with a medley of vegetables like carrots, celery, and peas, all seasoned with a distinctive curry powder blend. The name itself is derived from the Tamil words 'milagu' (pepper) and 'thanni' (water), meaning 'pepper water'.

🍽️ Nutrition at a glance

This dish is generally a balanced meal, being a good source of complex carbohydrates and plant-based protein from lentils and rice, while remaining relatively low in fat. It provides a rich array of vitamins and minerals, particularly from the vegetables and legumes, and a typical serving offers a moderate calorie count, making it a satisfying yet light option.

Nutrition breakdown

Calories	185 kcal
Protein	8 g
Carbs	30 g
Fat	4 g
Fiber	6 g
Sugar	5 g
Sodium	480 mg
Potassium	420 mg
Iron	3.2 mg
Vitamin A	3200 IU
Vitamin C	12 mg
Folate	65 mcg
Magnesium	45 mg
Phosphorus	140 mg
Manganese	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Mulligatawny is a fascinating example of culinary fusion, evolving from a simple Indian pepper broth into a beloved soup of the British Empire. Nutritionally, the combination of lentils and rice creates a complete protein, and the spices like turmeric and ginger are known for their anti-inflammatory properties.