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Mulligatawny Soup

Mulligatawny Soup
Serves 1
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
  1. 1 lbs. boneless chicken, diced or cut into 1" thick strips
  2. 3 tbsp. vegetable/ canola/ sunflower cooking oil
  3. 1 bay leaf
  4. 1 tsp. cumin seeds
  5. 2 large onions chopped very fine
  6. 8 cloves garlic minced very fine
  7. 1 tbsp. coriander powder
  8. 1/2 tsp . turmeric powder
  9. 1 tsp. freshly ground pepper
  10. 1 tsp. garam masala (to make your own see recipe below)
  11. 1 cup Toor/Arhar Daal (Split Yellow Pigeon Peas)
  12. 2 cups frozen chopped mixed vegetables - carrots, beans peas (optional)
  13. 2 liters chicken stock
  14. 1 cup canned coconut milk
  15. Juice of 2 lemons
  16. Chopped fresh coriander to garnish
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  1. Heat the oil over medium heat in a deep pan/pot. Add the bay leaf and fry for 30 seconds.
  2. Add the onion and fry until transparent.
  3. Add the garlic and fry for a minute. Add all the powdered spices and fry for 2-3 minutes.
  4. Add the chicken and fry till sealed/ lightly browned.
  5. Add the Toor Daal and fry for a minute.
  6. If you're using the mixed vegetables, add them now.
  7. Add the chicken stock and simmer. Cook till the Daal is soft.
  8. When Daal is cooked/soft, add the coconut milk. Mix well.
  9. Turn off heat, add lemon juice and mix.
  10. Serve hot in individual bowls, poured over a bed of cooked Basmati rice. Garnish with
  11. chopped fresh coriander
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