Mulligatawny Soup Recipe
Mulligatawny soup is an Indian fusion dish that blends curry, lentils, veggies, and broth for a hearty & flavorful meal, perfect for spicy food lovers.
Servings: 6
Calories: 663kcal
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
Calories: 663kcal | Carbohydrates: 44g | Protein: 43g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1004mg | Potassium: 1265mg | Fiber: 13g | Sugar: 8g | Vitamin A: 3944IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 6mg