Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup is a flavorful, aromatic soup with roots in Indian cuisine. Its name comes from the Tamil words “milagu” (pepper) and “tanni” (water), essentially meaning “pepper-water.”

It was introduced to the British during the colonial period and has evolved over time to become a beloved dish with many variations.

The soup typically features a combination of vegetables, lentils, spices, and sometimes meat, creating a rich and hearty meal.

Here’s a simple recipe for Mulligatawny Soup, with a perfect balance of spices and creaminess.

Mulligatawny Soup Recipe

Ingredients:

Chicken: 1 lb (boneless, skinless chicken breast or thighs, cut into cubes) or you can use lamb, beef, or keep it vegetarian with just lentils

Onion: 1 medium, chopped

Carrot: 1 large, diced

Celery: 2 stalks, diced

Garlic: 3-4 cloves, minced

Ginger: 1-inch piece, minced

Tomatoes: 2 medium, chopped (or 1 can of diced tomatoes)

Lentils: 1/2 cup (red or yellow)

Coconut milk: 1 can (13.5 oz) or about 1 cup

Chicken broth: 4 cups (or vegetable broth for a vegetarian version)

Apple: 1, peeled and diced (optional, for a sweet touch)

Olive oil or ghee: 2 tablespoons (for sautéing)

Spices:

Curry powder: 1 ½ tablespoons

Ground turmeric: 1 teaspoon

Ground cumin: 1 teaspoon

Ground coriander: 1 teaspoon

Ground cinnamon: ½ teaspoon

Ground cloves: ½ teaspoon

Black pepper: ½ teaspoon

Salt: to taste

Fresh cilantro: chopped, for garnish

Lemon juice: 1 tablespoon (optional, for added freshness)

Instructions:

Prepare the Ingredients:

If using chicken, cut it into bite-sized cubes. Peel and dice the apple (if using), and chop the vegetables (onion, carrot, celery, and tomatoes).

Rinse the lentils under cold water.

Sauté the Aromatics:

Heat olive oil or ghee in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add the minced garlic and ginger and sauté for another minute, until fragrant.

Add the Vegetables and Spices:

Add the diced carrots, celery, and tomatoes to the pot. Stir in the curry powder, turmeric, cumin, coriander, cinnamon, cloves, black pepper, and salt. Cook for 2-3 minutes to toast the spices and bring out their flavors.

Add the Chicken and Lentils:

Add the chicken cubes (if using) to the pot and cook for 5-6 minutes, until the chicken is browned on all sides.

Stir in the rinsed lentils, followed by the chicken broth and diced apple (if using). Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the lentils and chicken are tender.

Add Coconut Milk:

Once the lentils are tender and the soup has thickened, stir in the coconut milk. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together.

Adjust the Seasoning:

Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or curry powder to your liking.

For added freshness, stir in a tablespoon of lemon juice to balance the richness.

Serve:

Ladle the Mulligatawny soup into bowls and garnish with fresh cilantro.

Serve with naan, rice, or crusty bread on the side for a complete meal.

Tips:

Meat Options: Mulligatawny is often made with chicken, but you can use other meats such as lamb, beef, or even keep it vegetarian by omitting the meat entirely and adding more lentils or vegetables like sweet potatoes.

Coconut Milk: For a richer soup, use full-fat coconut milk. If you prefer a lighter version, you can use light coconut milk or reduce the amount of coconut milk used.

Heat Level: If you prefer a spicier soup, you can add chopped green chilies or a dash of cayenne pepper along with the other spices.

Mulligatawny Soup is a flavorful and nourishing dish that combines the warmth of spices with the creaminess of coconut milk. It’s versatile enough to be made with various meats or kept vegetarian, and its complex flavors make it perfect for any season. Enjoy this soup as a comforting meal for lunch or dinner!