Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Mulligatawny soup is a British take on Indian cuisine, a spicy lentil soup adapted by Indian cooks for British palates during Colonial times. It’s a perfect dish for spicy food lovers. The name comes from a Tamil word that translates to “pepper water”, hinting at its characteristic spicy flavor. There are many ways to make this particular dish. It can be creamy or brothy, depending on your preference. Chicken is common, though you can easily swap in other proteins, or go vegetarian. Red lentils are also common across most recipes, though vegetables tend to vary. Most include onion and carrots, though you can add in potatoes, sweet potatoes, celery, even apple for a touch of sweetness. This is how I like to make mine, with both carrots and potatoes, and a piquant blend of Indian spices that bring out big flavor. Let’s talk about how to make Mulligatawny Soup, shall we?
Vegetable Oil. Or use ghee. Chicken. Use skinless, boneless chicken thigh or chicken breast, or a combination. SPICE BLEND/CURRY PASTE Mustard Seeds. I am using black mustard seeds, but you can use yellow or brown. Coriander Seeds. Black Peppercorns. Cumin Seeds. Fenugreek Seeds. Kashmiri Chili Powder. Ground Turmeric. Salt. Onion and Garlic. FOR THE MULLIGATAWNY SOUP Dry Red Lentils. You can use green, or use mung beans. Chicken Broth. Or use vegetable stock. Carrots. Potato. You can also use sweet potato. Cinnamon Stick. For Serving. Steamed rice (optional), red chili flakes.
Toast the mustard seeds, coriander seeds, black peppercorns, cumin seeds, and fenugreek seeds in the same pot, then blend them with onion, garlic, chili powder, ground turmeric, and salt to form a flavorful curry paste. Cook the paste in the pot, then add the remaining ingredients. Simmer the whole pot 20 to 30 minutes, or until the lentils and vegetables are done to your liking. Boom! Done! Your Mulligatawny soup is ready to serve. You can serve it over rice, or as-is in a bowl for a delicious curry soup! You can also freeze it for 3 months or longer. That’s it, my friends. I hope you enjoy this Mulligatawny soup recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Classic 1000 Indian Recipes, by Wendy Hobson (affiliate link, my friends!) The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
