Mulligatawny Soup

Mulligatawny Soup

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  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
321 Calories
15g Fat
26g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 321
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 43%
Cholesterol 47mg 16%
Sodium 166mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Protein 22g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is ​chicken soup flavored with Indian spices. Make your mulligatawny a satisfying meal by serving it with ​basmati rice or with a chunk of crusty bread!


  • 1 lbs. boneless chicken (diced or cut into 1" thick strips)
  • 3 tbsp. vegetable oil (or canola or sunflower cooking oil)
  • 1 bay leaf
  • 1 tsp. cumin seeds
  • 2 large onions (chopped very fine)
  • 8 cloves garlic (minced very fine)
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. freshly ground pepper
  • 1 tsp. garam masala (to make your own see recipe below)
  • 1 cup Toor/Arhar Daal (split yellow pigeon peas)
  • Optional: 2 cups frozen chopped mixed vegetables (carrots, beans peas)
  • 2 liters chicken stock
  • 1 cup canned coconut milk
  • 4 tablespoons lemon juice (juice of 2 lemons)
  • Garnish: fresh coriander (chopped)

Steps to Make It

  1. Heat the oil over medium heat in a deep pan/pot. Add the bay leaf and fry for 30 seconds.

  2. Add the onion and fry until transparent.

  3. Add the garlic and fry for a minute. Add all the powdered spices and fry for 2 to 3 minutes.

  4. Add the chicken and fry till sealed/ lightly browned.

  5. Add the Toor Daal and fry for a minute.

  6. If you're using the mixed vegetables, add them now.

  7. Add the chicken stock and simmer. Cook till the Daal is soft.

  8. When Daal is cooked/soft, add the coconut milk. Mix well.

  9. Turn off heat, add lemon juice and mix.

  10. Serve hot in individual bowls, poured over a bed of cooked basmati rice. Garnish with chopped fresh coriander.

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