Mulligatawny soup is an Indian fusion dish that blends curry, lentils, veggies, and broth for a hearty & flavorful meal, perfect for spicy food lovers. Learn how to make it at home!
Mulligatawny Soup Recipe
We're making Mulligatawny Soup in the Chili Pepper Madness kitchen, my friends. Care for a bowl?
Mulligatawny soup is a British take on Indian cuisine, a spicy lentil soup adapted by Indian cooks for British palates during Colonial times. It's a perfect dish for spicy food lovers.
The name comes from a Tamil word that translates to "pepper water", hinting at its characteristic spicy flavor.
There are many ways to make this particular dish. It can be creamy or brothy, depending on your preference. Chicken is common, though you can easily swap in other proteins, or go vegetarian.
Red lentils are also common across most recipes, though vegetables tend to vary. Most include onion and carrots, though you can add in potatoes, sweet potatoes, celery, even apple for a touch of sweetness.
This is how I like to make mine, with both carrots and potatoes, and a piquant blend of Indian spices that bring out big flavor.
Let's talk about how to make Mulligatawny Soup, shall we?
Mulligatawny Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. Or use ghee.
- Chicken. Use skinless, boneless chicken thigh or chicken breast, or a combination.
- SPICE BLEND/CURRY PASTE
- Mustard Seeds. I am using black mustard seeds, but you can use yellow or brown.
- Coriander Seeds.
- Black Peppercorns.
- Cumin Seeds.
- Fenugreek Seeds.
- Kashmiri Chili Powder.
- Ground Turmeric.
- Salt.
- Onion and Garlic.
- FOR THE MULLIGATAWNY SOUP
- Dry Red Lentils. You can use green, or use mung beans.
- Chicken Broth. Or use vegetable stock.
- Carrots.
- Potato. You can also use sweet potato.
- Cinnamon Stick.
- For Serving. Steamed rice (optional), red chili flakes.
How to Make Mulligatawny Soup - the Recipe Overview
First, lightly season and brown the chopped chicken, then set it aside.
Toast the mustard seeds, coriander seeds, black peppercorns, cumin seeds, and fenugreek seeds in the same pot, then blend them with onion, garlic, chili powder, ground turmeric, and salt to form a flavorful curry paste.
Cook the paste in the pot, then add the remaining ingredients. Simmer the whole pot 20 to 30 minutes, or until the lentils and vegetables are done to your liking.
Boom! Done! Your Mulligatawny soup is ready to serve. You can serve it over rice, or as-is in a bowl for a delicious curry soup!
Recipe Tips & Notes
- Swap in other proteins for this dish, like pork loin, cubed beef, or seafood. I like it with shrimp.
- Make a vegetarian version by skipping the chicken. Use veggie stock and add in as many vegetables as you'd like.
- For a creamier version, replace some of the stock with coconut milk. Absolutely delicious!
Storage & Leftovers
Leftover Mulligatawny soup will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pot on the stove top to enjoy again.
You can also freeze it for 3 months or longer.
That's it, my friends. I hope you enjoy this Mulligatawny soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mulligatawny Soup Recipe
Ingredients
- 1 tablespoon vegetable oil or use ghee
- 2 pounds chicken thigh cubed, or use chicken breast
- Salt and pepper to taste
SPICE BLEND/CURRY PASTE
- 1 tablespoon vegetable oil + more as needed
- 1 tablespoon mustard seeds black preferred, but you can use any
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 1 large onion chopped
- 6 cloves garlic minced
- 1 tablespoon Kashmiri chili powder or use paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
FOR THE MULLIGATAWNY SOUP
- 1 cup dry red lentils rinsed - or you can use mung beans
- 8 cups chicken stock or use vegetable stock
- 2-3 carrots scrubbed and chopped
- 1 potato peeled and chopped (about 8 ounces)
- 1 cinnamon stick
- For Serving. Steamed rice, optional, red chili flakes
Instructions
- Heat 1 tablespoon vegetable oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper to taste, then cook 2-3 minutes per side to brown the pieces. Set aside onto a plate for now.
- Heat 1 tablespoon vegetable oil in the same pot to medium heat, then add mustard seeds, coriander seeds, black peppercorns, cumin seeds, and fenugreek seeds. Cook 1-2 minutes to bloom the spices.
- Transfer the bloomed spice mix to a food processor or blender. Add the onion, garlic, chili powder, ground turmeric, and salt. Blend to form a paste.
- Add the curry paste to the same pot over medium heat. Add a bit more oil if needed. Cook 5-6 minutes to develop the flavor, stirring a bit.
- Add the reserved chicken to the pot along with the red lentils, chicken stock, potato, carrots, and cinnamon stick. Bring to a boil, reduce heat, and cover. Simmer, stirring here and there, for 20-30 minutes, or until the lentils and vegetables are done to your liking. Remove cinnamon stick.
- Serve over steamed rice if desired with red chili flakes or other garnish.
Nutrition Information
Donna says
I've never made this soup before and was looking for something
different and great timing your email arrived! I made this and it was amazing. I made it with chicken but the flavour ia soo good I'm going to make with just veges next time.
Mike Hultquist says
Glad you enjoyed it, Donna! Thanks!!
Paul says
Hi Mike & Patty,
That’s a method that I’ve never seen before…using a paste. Much easier than the traditional way of Bhuna-ing the spices and onions until they break down into a paste so I’ll be interested to taste the differences in flavour.
I have always used red lentils (split and husked Masoor dal) which I cook separately and then blend to a purée and add at the end. In the stew pan along with the onion, stock and spices I add a mixture of Green flat lentils and Puy lentils in the soup as they retain their shape and add texture.
I’m always up for trying another way to do a familiar recipe so will give it a go sometime.
Try it with Beef and add some Black Cardamom, it’s beautiful.
Paul 🙂
Mike Hultquist says
Thanks, Paul. This is one of those recipes that can be made in so many ways. I'm sure yours is wonderful. Black cardamom would be outstanding for me. Cheers!
Ed Moder says
Oh Boy! I love this soup. I am sure your recipe will be great! I am looking forward to making this soon.
.
Mike Hultquist says
I hope you like it, Ed! Maybe we can make it when we visit end of July!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable stock i never had mulligatawny soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.