Chef Singhvi’s Mullugatawney Soup

Bombay Club Restaurant located in Washington DCNilesh Singhvi is the executive chef of the Bombay Club in Washington, DC where he is known for his fine dining, regional Indian cuisine.  During this career, spanning nearly 20 years-mostly as the Indian chef in top five-star hotels, he got the chance to work with a few master chefs of Kashmiri, Avadhi and South Indian cuisines.

He severed as the main Indian chef of Taj Palace Hotel, New Delhi – a five-star property known for its restaurants. In 2000, he became executive chef at hotels in Nashik (Maharashtra), and then at Goa and Gwalior (Madhya Pradesh), where he mastered himself in these regional cuisines. He then accepted a new challenge as the executive chef at Hotel Yak & Yeti in Kathmandu, Nepal.

During his career, Nilesh has cooked for dignitaries such as Mr. A.B.Vajpayee, Ex Prime Minister of India; Mr. Jacques Chirac, Former President of France; Mrs. Margaret Thatcher, Former Prime Minister of U.K.; Mr. George Bush Sr., Former President of USA, Mr. Bill Gates and many others. He also participated in the Indian Food Festival at Le Touessrok, Mauritius & World Economic Forum, Davos.

Chef Singhvi’s Mullugatawney Soup

Meal type Coconut Milk, Curry Powder, Granny Smith Apple, Potato, Turmeric
Season Fall, Winter


  • Masoor dal (red lentils) 1 lb
  • Grannysmith apple 1 each
  • Potato 1 medium sized
  • Onion 1 medium sized
  • Garlic 5 cloves (peeled)
  • Ginger 1” piece (sliced)
  • Bayleaf 1 each
  • Black peppercorn 1 teaspoon
  • Hot curry powder 3 teaspoon (preferably “bolst” brand)
  • Turmeric powder 1 teaspoon
  • Curry leaves 1 sprig (15-18 leaves)
  • Coconut milk 14 oz can
  • Canola oil 1 tablespoon
  • Salt to taste


1 Wash the dal. Soak for one hour.
2 Peel & slice potato & apple. Keep in water (to prevent from changing
The color).
3 Peel the onion.
4 Heat oil, saute bayleaf & peppercorn, add onion, garlic & ginger, saute.
5 Add curry powder & turmeric powder.
6 Add dal, potato, apple along with the water.
7 Let it cook for 30 minutes on medium fire.Make sure that it does comes out of the pot.
8 Blend the soup
9 Add curry leaves cook for another 5 minutes.
10 Add coconut milk & salt.
11 Boil.
12 Strain the soup and serve hot!