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Mulligatawny soup in a white bowl from the front.
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5 from 6 votes

mulligatawny soup

Classic Indian flavours come together in this mulligatawny soup. Leave the bits of chicken out for a smooth, sophisticated Indian flavoured soup.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer
Cuisine: Indian
Keyword: mulligatawny soup
Servings: 4
Calories: 460kcal


  • 1 cup red split lentils - also known as masoor dahl
  • 4 cups low or no-sodium chicken stock
  • 1/2 tsp turmeric
  • 4 oz potatoes cubed
  • 2 Tbsp garlic/ginger paste - recipe link below
  • 3 Tbsp vegetable oil
  • Juice of 1/2 lemon
  • 3 boneless skinless chicken thighs or 2 boneless skinless chicken breasts

Spice Mix

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp mild kashmiri chili powder or 1/4 tsp cayenne
  • 1/2 tsp course ground black pepper or 1/4 tsp white pepper
  • 1 tsp kosher salt


  • Combine lentils, chicken stock and turmeric and simmer covered for 30 minutes.
  • Add potatoes. Simmer another 30 minutes. Keep an eye on the pot so it doesn't boil over.
  • Puree the soup in batches. Your blender works best. Return soup to pot.
  • Trim visible fat from the chicken. Cut into 1/3 inch chunks.
  • Add oil to a clean frying pan. Heat over medium heat.
  • Pay attention at this point. Add the garlic ginger paste and fry, stirring constantly until the splattering stops.
  • Add the spice mix and continue to stir constantly for another 30 seconds. Regulate your heat. Don't let the spices burn!
  • Add the chicken and continue to stir. Cook chicken until almost done - about 3 minutes.
  • Add chicken mixture to soup pot. Simmer 3 minutes. Add lemon juice. Simmer an additional 2 minutes.
  • Thin the soup with stock if needed. Adjust seasoning (salt) to taste. To my taste another teaspoon or a bit more works. But everyone is different. Creep up on it. Can always add more. Cannot take it away.
  • Serve with a spoonful of raita or drizzle with a bit of heavy cream.


If you don't have garlic ginger paste make some. Combine equal quantities by weight with a 50/50 mix of vegetable oil and water to form a thick puree. Need more info? The recipe for garlic ginger paste is here.


Serving: 4servings | Calories: 460kcal | Carbohydrates: 40g | Protein: 34g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1014mg | Potassium: 1015mg | Fiber: 14g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 5.7mg | Calcium: 56mg | Iron: 6.1mg