Chicken-Dal Mulligatawny Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • pink lentil (Masoor Dal) - 1 cup
  • chicken stock - 5 cups
  • chicken breast (without skin) - 250 gm
  • oil - 1 tbsp
  • cumin - 1/2 tsp, crushed
  • onion - 1/2 cup, minced
  • garlic - 2 tsp, minced
  • black pepper - 1/2 tsp, crushed
  • salt and lime juice to taste

How to Make Chicken-Dal Mulligatawny Soup

  • Wash the Dal, add 3 cups of stock and chicken breast and pressure cook for 5-7 minutes.
  • Meanwhile heat oil in a small non-stick pan and add cumin and garlic.
  • Fry till it is fragrant. Add onion and fry till light brown. Add pepper, remove from fire and reserve.
  • When the Dal is cooked lift out the chicken. Cool and shred the meat. Blend the Dal in a mixer.
  • Combine with remaining stock, chicken meat and fried seasoning.
  • Add salt. Simmer for 5 more minutes. Remove from fire and add lime juice.