Mulligatawny Soup Recipe (Pakistani)
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4.9
42 reviews
Excellent
Mulligatawny Soup Recipe (Pakistani)
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This curried Mulligatawny Soup Recipe (Pakistani), made with lentils, aromatic spices, tender chicken, and basmati rice is packed with flavor.
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Ingredients
Rice For Garnish
- 4 tablespoon basmati rice See notes
- 1 cup water
Chicken For Garnish
- 1 chicken breast
- ½ yellow onion
- 4 whole garlic cloves
- ½ inch ginger piece
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
Mulligatawny Soup
- 4 tablespoon extra virgin olive oil
- 1 onion
- 1 teaspoon crushed ginger
- 1 teaspoon minced garlic
- 1 green chili see notes
- ½ cup split pigeon peas
- 4 tablespoon basmati rice see notes
- 2 tablespoon tomato paste
- 4 cups chicken stock
- 2 bay leaves
- 2 teaspoon salt
- 1 tsp corriander powder
- 2 teaspoon curry powder
- ½ teaspoon turmeric powder
- 8 curry leaves
- ½ cup coconut milk
- 1 lime
- ¼ teaspoon paprika (optional)
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Instructions
Rice For Garnish
- Rinse the rice three times.
- Boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes).
- Cover and set aside for later.
Chicken For Garnish
- Boil the chicken with all of the ingredients and two cups of water till cooked through (about 20-30 minutes).
- Remove the chicken from the water and shred it into pieces.
- Set aside for later.
Mulligatawny Soup
- Add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, curry leaves, salt, coriander powder, curry powder, and turmeric, and start to cook.
- Heat the olive oil in a frying pan.
- Add the diced onions and green chili and saute till the onions are just wilted.
- Add the ginger and garlic and continue to saute till the onions are translucent.
- Add this mixture to the soup and simmer for 30 minutes.
- Remove the bay leaves and use an immersion or regular blender to puree the soup.
- Add the coconut milk and simmer for another 10 minutes.
- Serve with a garnish of rice, shredded chicken and a lime wedge.
Notes
- Basmati Rice - Half the rice in this recipe is added to the soup to help thicken it as it cooks, and the other half is cooked and saved to use as a garnish.
- Green Chili - I usually use a Serrano Chili, but a jalapeno can also be used.
- Paprika - This is not a part of the traditional recipe, but it's a nice finishing touch. Feel free to add or omit this per your preference.
Nutrition Information
Show Details
Serving
1cup
Calories
360kcal
(18%)
Carbohydrates
36g
(12%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
29mg
(10%)
Sodium
1330mg
(55%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
170IU
(3%)
Vitamin C
36mg
(40%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 360kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 1330mg | 55% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 36mg | 40% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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