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Home  ?  Recipes  ?  Low Caloried  ?  Chicken Mulligatawny Soup

Chicken Mulligatawny Soup

Recipe By : Niru Gupta
Type: Low Caloried Serving: 4


  • Boneless chicken, cubed small 2 breasts (appr. 200 g)
  • Yellow lentils (Arhar daal) cup
  • Salt 2 tsp or to taste
  • Carrot, chopped coarsely 1 cup
  • Onion, chopped coarsely 1 cup
  • Potato, chopped coarsely 1 cup
  • Garlic chopped fine 1 tsp
  • Ginger, chopped fine tsp
  • Tomato, grated cup
  • Coriander (Dhania) powder 1 tsp
  • Sambhar masala 1tsp
  • Stock 2-3 cups
  • Oil 2 tbsp
  • Mustard seeds (Rai) 1 tsp
  • Lemon juice 1 tbsp
  • Lemon and coriander (dhania) leaves for garnish


  • Cook the lentils with the salt, carrot, onion, potato, garlic and ginger, till soft, adding water to make into a consistency like thin paste. About cups water if using a pressure cooker or 2 1/2 cups if cooking without one.
  • Cool slightly and then blend smooth in a blender. Measure the contents and stock to make up to 5 cups.

  • Heat the oil and add the mustard seeds. When they sputter add the lentil mixture, coriander powder, sambhar masala the chicken.

  • Bring to a boil and simmer till the chicken is cooked through. Add the tomato and simmer for 4-5 minutes.

  • Shut off the heat; mix in the lemon juice, and serve hot garnished generously with coriander leaves with lemon wedges on the side.


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