Mulligatawny Soup Recipe (Pakistani) – Pakistani Special
Mulligatawny Soup is a rich, spiced soup with roots in South Indian cuisine, later adapted by the British during colonial times and now enjoyed across the world, especially in South Asia. The Pakistani version puts a unique twist on the classic by incorporating warming spices, tender meat (usually chicken or mutton), lentils, and sometimes rice or coconut milk for extra depth. This hearty and flavorful soup is both comforting and nourishing—perfect for chilly evenings or as a starter to a traditional meal. Let’s warm things up with this aromatic and wholesome soup
- 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 :
Protein Choice : Chicken is quicker, but mutton adds a deeper flavor. Use pre-cooked meat to save time.
Lentils : Red lentils cook fast and blend well, adding creaminess and body to the soup.
Spice Level : Adjust the spices to your taste. Add red chili powder for extra heat.
Optional Add-ins : A spoonful of cooked rice or diced potatoes can make it even heartier.
Vegan Version : Omit the meat and use vegetable stock and coconut milk.
