There are many soupy dishes in India that are served with rice. It was probably one of these that inspired Anglo-Indian communities three centuries ago to create a soup that contained Indian spices and ingredients, yet could be served at the start of a meal.
There are hundreds of recipes for mulligatawny soup in India, all slightly different. For this book, I have chosen one in which the base is a purée of red split lentils (masoor dal). It is a hearty soup that can almost be