Mulligatawny Soup

[Quick Facts]
Main Ingredients: Beef/Lamb Stock, Chicken, Onions, Garlic, Ginger, Various Spices
Time Required: 7.0 hours
Serves: 5

Ingredients for Stock

  • 1Kg Lamb/Goat/Beef bones
  • 2″ piece of Ginger, coarsely chopped
  • 1/2 Bulb of fresh Garlic, pealed
  • 1 Onion, coarsely chopped
  • 6 Whole Black Peppers
  • 1 Teaspoon Salt or to taste
  • 6 Whole Cloves
  • 20 Cups of Water
  • 4 Whole Bay Leaves


Instructions for making Stock

(1) Add all the ingredients to 20 cups of water and cook on low heat for 4-5 hours
(2) Add more water if the stock starts to thicken too much
(3) The stock should be ready when bones have become soft
(4) Let the stock cool, strain it and then put the stock in fridge
(5) A layer of fat will form on top of the stock, remove the layer of fat

Ingredients for Soup

  • 10 Cups of Stock
  • 1/2 Cup of Masoor Daal (Lentil) or Chana Daal (Lentil)
  • 1 Teaspoon Crushed Garlic
  • 1 Teaspoon Crushed Ginger
  • 1 Teaspoon Crushed Onion
  • 1/4 Teaspoon Haldi (Turmeric) Powder
  • 1/2 Teaspoon Red Chilli Poweder
  • 1/4 Cup Cooking Oil
  • 1 Whole Large Elaichi (Black Cardamom)
  • 4 Whole Black Peppers
  • 4 Whole Cloves
  • 3 Tomatoes, Finely chopped
  • 1/2 Teaspoon Whole White Jeera (Cumin)
  • 1/2 Inch Daar Cheeni (Cinnamon), Ground
  • 1 Cup Shredded Boiled Chicken

Instructions for making Soup

(1) Let the Daal soak in water for 4 hours
(2) Remove the Daal from water and add to the stock
(3) Cook on low heat until Daal is cooked
(4) Brown the Onion in hot oil
(5) Add Tomatoes, Ginger and Garlic to the oil and fry
(6) Put all the remaining ingredients in the oil and fry more
(7) Add the oil along with all the fried ingredients and shredded chicken to the stock and bring to boil
(8) Add 4 Teaspoons of Corn Flour if the soup is not thick enough


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