Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 tablespoons vegetable oil, or canola or sunflower cooking oil; 1 bay leaf; 2 large onions, chopped very finely; 8 cloves garlic, minced very finely; 1 teaspoon cumin seeds; 1 tablespoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon freshly ground black pepper; 1 teaspoon garam masala, store-bought or homemade; 1 pound boneless chicken, diced or cut into 1-inch-thick strips; 1 cup split yellow pigeon peas, toor or arhar daal; 2 cups frozen mixed vegetables, carrots, beans, peas, chopped, optional; 8 1/2 cups chicken stock; 1 cup canned coconut milk; 1/4 cup lemon juice, from about 2 lemons; Basmati rice, for serving, optional; 1/4 cup fresh coriander

A flavorful Anglo-Indian mulligatawny soup combines chicken, vegetables, and Indian spices for a rich, hearty dish.

⭐ 3.8 (29 reviews) Prep: 20 minCook: 25 minTotal: 45 minYields: 8 servings

Category Tags:

Side Dish Entree Appetizer Dinner Lunch Soup

Cuisine Tags:

Indian

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Instructions

Heat oil over medium heat in a deep pan or pot.
Add bay leaf and fry for 30 seconds, then add onion and fry until transparent for about 5 minutes.
Stir in garlic for 1 minute, then add all powdered spices and fry for 2 to 3 minutes.
Add chicken and fry until lightly browned for 3 to 4 minutes.
Stir in toor daal for 1 minute, then add mixed vegetables if using.
Pour in chicken stock, bring to a simmer, and cook until the daal is soft.
Once daal is cooked, add coconut milk and mix well.
Remove from heat, add lemon juice, and stir.
Serve hot, garnished with fresh coriander, optionally over cooked basmati rice.

Nutritional Info (per serving)

Calories: 353 kcal

Carbohydrate: 21 g

Cholesterol: 58 mg

Fiber: 3 g

Protein: 26 g

Saturated Fat: 8 g

Sodium: 428 mg

Sugar: 6 g

Fat: 19 g

Unsaturated Fat: 0 g