Light mulligatawny from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 82) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears as variation to "Mulligatawny" recipe on previous page. Use vegetable stock, and vegetable oil when cooking the rice for a vegan option.

  • metacritic on October 30, 2024

    I made this to capture the flavors of what I ate growing up as a young child, which was lentil based and took on a brownish-red hue. This isn't that soup, though it is deeply satisfying on its own terms. It is not lentil based and takes a green rather than brown/reddish tone. But delicious and worth making again. I liked how herbaceous this rendition is.

  • fbcd on May 18, 2024

    Basically just the regular mulligatawny soup in this book, minus the chicken meat. Flavourful, but rather thin soup that definitely lives up to its meaning of "pepper water". The 5 chillies made this a bit too hot for my taste and I would use 2 next time. I made it with stock rendered from roast chicken carcass, and added half a can of chickpeas that I had waiting to be used up. Serving over rice is essential.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.