Mulligatawny Soup Recipe (Pakistani) – Pakistani Special
Mulligatawny Soup is a spiced soup that blends flavors from South Indian origins with a warm Pakistani twist, featuring lentils and meat simmered in homemade broth. This version uses warming spices like turmeric, cumin, ground coriander, and garam masala, along with carrot and apple for sweetness, creating a balanced flavor profile. Whether you choose chicken or mutton, the addition of coconut milk and lemon juice at the end makes it creamy yet bright. It’s the perfect dish to serve on chilly evenings when you need something hearty, aromatic, and deeply comforting
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
For the Soup Base:
- 1 tablespoon ghee or vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 carrot, peeled and chopped
- 1 apple, peeled and chopped (adds a slight sweetness)
For the Protein & Lentils:
- 1 cup cooked and shredded chicken or boneless mutton (pre-boiled)
- 1/3 cup red lentils (masoor dal), rinsed
- 4 cups chicken or vegetable stock
For Flavor & Spice:
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garam masala
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Juice of half a lemon
For Garnish (Optional):
- Fresh coriander leaves
- Fried onions
- A dollop of yogurt or cream
Sauté the Aromatics:
Heat ghee or oil in a large pot over medium heat.
Add chopped onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the chopped carrot and apple, and cook for another 2-3 minutes.
Add Spices & Simmer:
Add turmeric, cumin, coriander, garam masala, black pepper, and salt. Stir for a minute to toast the spices.
Pour in the stock, lentils, and shredded chicken (or mutton). Bring to a boil.
Lower the heat and simmer uncovered for 25–30 minutes, or until lentils and veggies are soft.
Blend the Soup (Optional):
For a smoother texture, use an immersion blender to partially blend the soup—leave some chunks for texture.
Or transfer half the soup to a blender, puree, then return to the pot.
Finish & Serve:
Stir in the coconut milk (if using) and lemon juice. Simmer for another 2–3 minutes.
Adjust seasoning as needed.
Serve:
Ladle into bowls and garnish with fresh coriander, fried onions, and a swirl of cream or yogurt if desired.
Serve hot with naan, paratha, or crusty bread.
Recipe Notes :
Meat Choice: Substitute chicken for mutton if you prefer a lighter taste—or omit entirely for a vegetarian version using extra lentils and vegetable stock.
Lentil Texture: Adjust red lentils’ cooking time based on texture: simmer longer for a smoother soup or leave some texture unblended.
Spice Level: Increase or decrease heat by adding red chili powder or green chilies to taste; garam masala should be balanced to avoid overpowering other flavors.
Protein Variation: Use pre-cooked meat to reduce cooking time, or try using shredded turkey or even firm tofu in vegetarian adaptation.
Serving Accompaniments: Garnish with fresh coriander leaves, fried onions, or yogurt; serve with naan, paratha, or crusty bread to soak up the delicious broth.
