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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.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 663 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
Calories
663kcal
(33%)
Carbohydrates
44g
(15%)
Protein
43g
(86%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
158mg
(53%)
Sodium
1004mg
(42%)
Potassium
1265mg
(36%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
3944IU
(79%)
Vitamin C
13mg
(14%)
Calcium
88mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 663
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 44g | 15% |
| Protein | 43g | 86% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 1004mg | 42% |
| Potassium | 1265mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 3944IU | 79% |
| Vitamin C | 13mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.