Mulligatawny Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Indian
Serves: 8
  • Ghee- 1 tbsp
  • Onion, chopped small- 1, medium
  • Garlic, minced- 4 cloves
  • Ginger, mashed- 2 tsp
  • Green chilies, chopped- 2
  • Ground cinnamon- ⅛ tsp
  • Ground cloves- ⅛ tsp
  • Ground coriander- 2 tsp
  • Ground cumin- 1½ tsp
  • Turmeric powder- 1 tsp
  • Whole cardamoms, slightly smashed- 4
  • Mashed potatoes- 1 tbsp
  • Red lentil, rinsed and drained- 1 cup
  • Chicken stock, low-sodium- 6 cups (or use chicken cubes 2 or 3 dissolved in water)
  • Lemon juice- 1 tbsp
  • Cooked white rice- ¾ cup ( I didn't add this)
  • Cooked chicken, shredded- 1 cup
  • Fresh cilantro, chopped- 2 tbsp
  1. Cook one small potato in a microwave till it turns really tender. Remove the skin, mash it and keep aside.
  2. Chop 1 chicken breasts to small slices, sprinkle with ¼ tsp ground pepper and a little salt, cook covered till chicken has cooked well. Chop the cooked chicken into bite-size slices and keep aside.
  3. Place a large soup pot or pan over low heat.
  4. Add ghee, let it melt.
  5. Add onion, garlic, ginger, green chilies, ground cinnamon, ground cloves, ground coriander, ground cumin, turmeric powder and whole cardamoms.
  6. Cook till onion has browned and the mixture turns aromatic.
  7. Add mashed potato, red lentils and chicken stock to the pan.
  8. Cover the pan and simmer for 15 to 20 minutes.
  9. After lentil has cooked well, discard the cardamom pods.
  10. Puree the soup in a blender at low speed. The soup is very watery so puree at low-speed.
  11. Return the pureed soup to the pot.
  12. Add lemon juice and cilantro, combine well.
  13. Add cooked shredded chicken and rice if adding, stir until heated through.
  14. Serve in soup bowl and garnish with cilantro if needed.
  15. Enjoy this delicious and aromatic soup with naan or flat bread.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at