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Mulligatawny Soup

User Rating 3 Star Rating (3 Reviews)


This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is chicken soup flavored with Indian spices. Serve it with Basmati rice or with a chunk of crusty bread!


  • 500 gms boneless chicken diced or cut into 1" thick strips
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 large onions chopped very fine
  • 8 cloves garlic minced very fine
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp freshly ground pepper
  • 1 tsp garam masala (to make your own see recipe below)
  • 1 cup Toor/ Arhar Daal (Split Yellow Pigeon Peas)
  • 2 cups frozen chopped mixed vegetables - carrots, beans peas (optional)
  • 2 liters chicken stock
  • 1 cup canned coconut milk
  • Juice of 2 lemons
  • Chopped fresh coriander to garnish


  • Heat the oil on a medium flame in a deep pan/ pot. Add the bay leaf and fry for 30 seconds.
  • Add the onion and fry till transparent.
  • Add the garlic and fry for a minute. Add all the powdered spices and fry for 2-3 minutes.
  • Add the chicken and fry till sealed/ lightly browned.
  • Add the Toor Daal and fry for a minute.
  • If you're using the mixed vegetables, add them now.
  • Add the chicken stock and simmer the flame. Cook till the Daal is soft.
  • When Daal is cooked/ soft, add the coconut milk. Mix well.
  • Turn off fire, add lemon juice and mix.
  • Serve hot in individual bowls, poured over a bed of cooked Basmati rice. Garnish with chopped fresh coriander.
User Reviews

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 4 out of 5
review on Mulligarawny soup, Member shilpakulal

i made this dish today afternoon, it turned awesome even when Dal is not added.

29 out of 29 people found this helpful.

See all 3 reviews

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