Mulligatawny and Naan Bread: The Cozy Power Combo Your Weeknight Didn’t Know It Needed

Picture a cold evening where your to-do list won, your energy lost, and your stomach is filing complaints. Now imagine a steaming bowl of spiced Mulligatawny soup with warm, buttery Naan tearing apart like a reward for surviving the day. This is comfort food with swagger—flavor-packed, soul-hugging, and surprisingly easy to pull off.

No culinary degree required, just a pot, a pan, and a plan. Ready to make your kitchen smell like you know exactly what you’re doing?

What Makes This Special

Mulligatawny isn’t just soup—it’s history in a bowl. Born from South Indian pepper water and evolved through Anglo-Indian kitchens, it delivers a beautiful mash-up of aromatics, coconut, and gentle heat.

Paired with Naan, you get the full experience: creamy, spiced soup and fluffy, tearable bread.

The best part? It’s flexible. You can make it with chicken, lentils, or veggies only, and it still tastes like a win.

And Naan cooked in a hot skillet at home will make you wonder why you ever settled for store-bought.

Think rich, layered flavors without a complicated process—like a cheat code for restaurant-level results.

Ingredients

For the Mulligatawny Soup

• 2 tbsp ghee or neutral oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 Granny Smith apple, peeled and diced
• 1 tsp ground turmeric
• 1 tbsp curry powder (Madras-style if you like heat)
• 1/2 tsp ground cumin
• 1/4 tsp cayenne (optional, for kick)
• 1/2 cup red lentils, rinsed
• 5 cups chicken or vegetable stock
• 1 cup cooked chicken, shredded (optional; sub chickpeas for veg)
• 1/2 cup coconut milk
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

For the Naan Bread

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 2 tbsp plain yogurt
• 2 tbsp oil (olive or neutral)
• 3/4 cup warm water (approx.)
• 2 tbsp melted butter or ghee, for brushing
• Optional: minced garlic, nigella seeds, or chopped cilantro for topping

Step-by-Step Instructions

1. Sweat the aromatics: Heat ghee in a large pot over medium. Add onion, carrot, and celery. Cook 5–7 minutes until soft and fragrant.
2. Build the flavor base: Stir in garlic, ginger, and apple.

   Cook 2 minutes until the apple softens slightly.

3. Spice it right: Add turmeric, curry powder, cumin, and cayenne. Toast for 30 seconds, stirring, until aromatic. Don’t burn the spices—bitter is not the vibe.
4. Simmer the soup: Add red lentils and stock.

   Bring to a boil, then reduce to a gentle simmer for 20–25 minutes until lentils are tender.

5. Blend (optional): For a creamier texture, blend half the soup with an immersion blender and return to the pot. Keep some chunks for character.
6. Finish: Stir in coconut milk, chicken (or chickpeas), lemon juice, salt, and pepper. Simmer 5 more minutes.

   Adjust seasoning—more salt, a squeeze of lemon, a pinch of sugar if needed.

7. Naan dough: In a bowl, mix flour, sugar, yeast, and salt. Add yogurt, oil, and warm water gradually until a soft dough forms. Knead 3–4 minutes until smooth.
8. Rest and rise: Cover and let rise in a warm spot for 45–60 minutes, until puffy.

   In a rush? Even 20 minutes helps, FYI.

9. Divide and shape: Turn dough onto a floured surface. Divide into 6 balls.

   Roll each into an oval, about 1/4-inch thick.

10. Cook the naan: Heat a heavy skillet (cast iron = gold) over medium-high. Lay a naan on the dry skillet. Cook 1–2 minutes until bubbles form; flip and cook 1–2 minutes more.

    Repeat. Keep warm in a towel.

11. Finish the naan: Brush with melted butter or ghee. Add garlic, cilantro, or nigella seeds if you’re feeling fancy.
12. Serve: Ladle the Mulligatawny into bowls.

    Garnish with cilantro. Tear into warm naan and feel smug about your life choices.

How to Store

• Soup: Refrigerate in airtight containers for up to 4 days. It actually tastes better on day two.

  Freeze for up to 3 months; thaw overnight and reheat gently with a splash of water or stock.

• Naan: Keep in a sealed bag at room temp for 1–2 days or refrigerate for up to 4. Reheat in a skillet or toaster. Freeze cooked naan with parchment between pieces for up to 2 months.
• Meal prep tip: Portion soup and naan together for grab-and-go lunches.

  Future you says thanks.

Why This is Good for You

• Protein and fiber: Lentils and chicken (or chickpeas) deliver sustained energy and satiety. No 3 p.m. crash.
• Anti-inflammatory spices: Turmeric, ginger, and garlic bring antioxidants and potential immune support. Your taste buds and your body both win.
• Balanced macros: Soup provides complex carbs and healthy fats from coconut milk; naan adds easy-to-digest carbs for comfort and fuel.
• Hydration and warmth: A broth-based soup supports hydration while keeping you cozy—scientific term: good vibes.

Avoid These Mistakes

• Burning spices: Toast briefly.

  If they smoke, you overdid it. Start over or you’ll taste regret.

• Skipping acid: Lemon at the end brightens everything. Without it, soup can taste flat.
• Overwatering naan dough: Add water slowly.

  You want soft, not sticky glue.

• Low heat naan: Hot pan = bubbles, char, and flavor. Warm pan = sad flatbread.
• Overcooking lentils: They should be tender, not mush paste. Keep an eye around the 20-minute mark.

Different Ways to Make This

• Vegetarian: Skip chicken and add chickpeas or extra lentils.

  Use veg stock.

• Apple swap: Try pear for a softer sweetness or skip fruit and add a splash of apple cider.
• Creamy twist: Sub half-and-half for coconut milk if you prefer dairy richness.
• Spice profiles: Add garam masala at the end for warmth, or a cinnamon stick while simmering for aromatic depth.
• Whole wheat naan: Use 50% whole wheat flour. Add 1–2 tsp extra water as needed.
• Garlic butter naan: Mix minced garlic and chopped cilantro into the melted butter before brushing.

FAQ

Can I make the soup in a slow cooker?

Yes. Sauté aromatics and spices on the stovetop first, then transfer to the slow cooker with lentils and stock.

Cook on low 6–7 hours or high 3–4. Stir in coconut milk, lemon, and chicken at the end.

What if I don’t have coconut milk?

Use evaporated milk, half-and-half, or a cashew cream blend. Start with 1/2 cup and adjust for creaminess.

Taste and season—coconut milk adds sweetness, so you may need a pinch of sugar.

Can I skip the apple?

You can, but it adds a subtle sweetness and body that’s classic in Mulligatawny. If skipping, add a small carrot extra or a splash of apple cider for balance.

How do I get big bubbles in my naan?

High heat, slightly wetter dough, and a well-rested rise. Press gently when rolling—don’t crush all the air.

Cover cooked naan to trap steam and keep them soft.

Is this freezer-friendly?

Totally. Freeze the soup in portions and naan individually wrapped. Reheat soup on the stovetop and naan in a hot skillet for that fresh-off-the-pan feel.

Can I use brown lentils instead of red?

You can, but they take longer and won’t break down as smoothly.

Add 10–15 extra minutes and consider blending more to achieve that classic texture.

Wrapping Up

Mulligatawny and Naan Bread is the kind of duo that turns an average night into a cozy ritual. It’s flavorful, adaptable, and way easier than it looks—like a life hack you can eat. Keep this in your rotation, tweak it to your taste, and serve it to people you like.

Or don’t share. Zero judgment, IMO.