Mulligatawny soup may be one of the most deliciously misunderstood dishes in Indian cuisine. Despite its deep roots on the subcontinent, it’s surprisingly rare to find it listed on the menu at most Indian restaurants. That’s a shame, because this richly spiced, deeply satisfying soup deserves a place at the table far more often than it gets. It’s bold, hearty, and fragrant—the kind of dish that announces its presence before the first spoonful hits the bowl.
The British Influence
The name mulligatawny is derived from the Tamil words milagu and tanni — literally, “pepper water.” But don’t let the humble name fool you. The original versions, dating back to the pre-colonial era in Madras, were simple, spicy broths of onions and black pepper—nourishing fare from the poorest communities. With British colonial influence, however, this peasant soup was transformed into something quite different.
In the kitchens of the British Raj, mulligatawny evolved. British tastes favored richer, meatier meals, so recipes adapted—lentils remained, and chicken or lamb was added. Sometimes apples and cream or coconut milk were added for sweet indulgence and It became Anglo-Indian comfort food. Cookbook authors like actress-turned-food-writer Madhur Jaffrey helped bring it to the attention of Western audiences in the decades that followed.
Today’s mulligatawny can be as simple or as elaborate as you like. I like mine with red lentils, a tangle of vegetables, tender chunks of chicken, and enough heat to awaken your senses without setting off alarms. The aroma alone—laden with curry leaves, ginger, turmeric, and ground pepper—is enough to get everyone wandering into the kitchen asking, “What’s cooking?”
Best of all, it comes together fast. And if you’re like me—someone who fell in love with Indian cuisine because of its unapologetic use of spice—you’ll appreciate how easy it is to tailor this soup to your own preferred taste. Leave the chicken out for vegetarian and/or add extra pepper or chili to increase the heat. When finished, you have something soul-satisfying and unforgettable.
Let’s Make Mulligatawny Soup!
Saute the shallot in olive oil, then add the spices and chickpeas. Coat and cook the chickpeas in the spices.
Pour in the chicken stock, water, peppers and salt. Bring to a boil, then lower to a simmer for ten minutes. Add the green lentils and simmer for 20 more minutes.
Ready for the meat.
Add the shredded roast chicken and cook 5 more minutes to heat through. Stir in the lemon juice. Garnish and serve with chopped cilantro.
I hope you enjoy this. Check out all my soup recipes in one place at More Soup For You! Print
Mulligatawny Soup
Spicy, aromatic soup with lentils and chickpeas.
Ingredients
- 1 cup green lentils- rinsed
- 1 (19 ounce) can of chickpeas – well rinsed
- 1/3 cup red bell pepper – diced
- 1 green Indian chile – substitute 1/2 poblano green chili if necessary – seeded and finely diced
- 2 shallots – minced
- 3 TBL olive oil
- 1 tsp ginger – peeled and grated
- 1 pinch cardamom
- 1 tsp ground coriander
- 3 garlic cloves – crushed with a press
- 1/8 tsp cayenne pepper
- 1–1/2 tsp hot madras curry powder
- 1/8 tsp black pepper – finely ground
- 1 qt chicken stock – get the recipe HERE
- 1 cup water
- 1 roasted chicken breast – shredded – optional
- 1/2 lemon – juiced – optional
- 1 TBL chopped cilantro – optional
Instructions
- Heat the olive oil over medium heat and sweat them for 1-2 minutes, then add the ginger and garlic. Stir for a few more seconds.
- Add the cumin, coriander, cardamom, cayenne and black pepper. Stir for 10 seconds, then add the chickpeas and stir to coat them with the spices, another 5-10 seconds
- Pour in the chicken stock and water, add the bell pepper, poblano pepper and salt. Bring to a boil than reduce to a low simmer for 10 minutes, then add the lentils and simmer for 20 more minutes
- Add the chicken and simmer another 5-10 minutes until it is heated through
- Stir in the lemon juice (optional)
- Serve and garnish with chopped cilantro