Mulligatawny Soup

Mulligatawny Soup
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  • 45 mins
  • Prep: 20 mins,
  • Cook: 25 mins
  • Yield: 1 large pot of soup (8 servings)
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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!

What You'll Need

  • 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)

How 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 2-3 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.
  1. When Daal is cooked/soft, add the coconut milk. Mix well.
  2. Turn off heat, add lemon juice and mix.
  3. Serve hot in individual bowls, poured over a bed of cooked Basmati rice. Garnish with chopped fresh coriander.