Mulligatawny Soup

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 12/8/21
Mulligatawny Soup

Lori Andrews / Getty Images

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
351 Calories
19g Fat
20g Carbs
26g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 351
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 39%
Cholesterol 58mg 19%
Sodium 423mg 18%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 26g
Vitamin C 5mg 24%
Calcium 54mg 4%
Iron 3mg 17%
Potassium 648mg 14%
*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.)

Mulligatawny is a delicious Anglo-Indian recipe that is a product of the British Raj in India, between 1858 and 1947, and a result of the British soldiers continuing their culinary tradition of starting their meal with a soup. It is ​chicken soup flavored with Indian spices, such as cumin seeds, coriander, turmeric, and garam masala. Split pigeon peas, called toor daal, and mixed vegetables contribute a nice texture while coconut milk creates a creamy finish. Typical of Indian cooking, the recipe begins by frying the spices along with onion and garlic; the chicken is browned, the toor daal, vegetables, and chicken broth are added, and the soup simmers until the daal is tender. A little coconut milk, lemon juice, and fresh coriander complete the dish.

Many mulligatawny recipes include apple and may vary when it comes to the vegetables, so feel free to change it up if you like. Make your mulligatawny a satisfying meal by serving it with ​basmati rice or with a chunk of crusty bread.

Ingredients

  • 3 tablespoons vegetable oil, or canola or sunflower cooking oil

  • 1 bay leaf

  • 2 large onions, chopped very finely

  • 8 cloves garlic, minced very finely

  • 1 teaspoon cumin seeds

  • 1 tablespoon ground coriander

  • 1/2 teaspoon turmeric

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garam masala, store-bought or homemade

  • 1 pound boneless chicken, diced or cut into 1-inch-thick strips

  • 1 cup split yellow pigeon peas, toor or arhar daal

  • 2 cups frozen mixed vegetables, carrots, beans, peas, chopped, optional

  • 8 1/2 cups chicken stock

  • 1 cup canned coconut milk

  • 1/4 cup lemon juice, from about 2 lemons

  • Basmati rice, for serving, optional

  • 1/4 cup fresh coriander

Steps to Make It

  1. Gather the ingredients.

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

  3. Add the onion and fry until transparent, about 5 minutes.

  4. Add the garlic and fry for 1 minute. Add all the powdered spices and fry for 2 to 3 minutes.

  5. Add the chicken and fry until lightly browned, 3 to 4 minutes.

  6. Add the toor daal and fry for 1 minute.

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

  8. Add the chicken stock and bring to a simmer. Cook until the daal is soft and tender to the bite.

  9. When the daal is cooked, add the coconut milk and mix well.

  10. Turn off the heat, and add the lemon juice; stir.

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

  12. Enjoy.

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