Mulligatawny soup is a lentil soup with mild spice level. This soup can be made as a vegetarian soup as well as with chicken. I have prepared it as a chicken soup with sweet corn in it. It serves well for lunch or dinner.
- Red Lentil / Pigeon peas (Masoor dal / Toor dal) - 1 cup
- Split green gram dal (split mung dal)- 1 cup
- Oil - 1 tbs
- Onion, sliced - 1 cup
- Ginger, chopped - 1 tsp
- Garlic, chopped - 1 tsp
- Chopped carrot - 1 cup
- Chopped tomato - 1 cup
- Chicken broth - 4 cups
- Chicken breast, chopped to very small pieces - 1/2 kg
- Pepper powder -1-2 tsp
- Sweet corn - 1 cup
- Lemon juice - 1/4 cup +2 tbs
- Coconut milk - 1 cup
- Salt to taste
- Coriander leaves, chopped - 1 tbs
For masala powder:
- Coriander seeds - 1.5tsp
- Cumin seeds - 1.5 tsp
- Aniseed - 1.5 tsp
- Cinnamon stick- 1/2 inch
- Dry roast all ingredients for masala powder in a hot pan until it gives out nice aroma, about a minute.
- Grind the above to make fine masala powder
- Heat oil in a big heavy bottomed pan or pressure cooker
- Saute ginger, garlic and onion for 2-3 minutes in medium flame
- Add carrot to the above and saute for 2 more minutes
- Add masala powder and chopped tomato and give a stir
- Wash and clean toor dal and mung dal and add the same to the above
- Add chicken broth and 2 cups of water and cook till the lentils are well cooked. I cooked it in pressure cooker with weight on for about 20 minutes
- Keep the soup aside to bring to room temperature
- Marinate chicken with 2 tbs lemon juice, salt and pepper
- Heat 2 tbs oil in a pan and stir fry chicken until the chicken starts to change from white to golden color. Chicken need not turn brown color.
- Keep chicken aside for later use.
- Once the soup comes to room temperature blend it well in a blender and pass it through a mesh sieve
- Heat the soup again and add salt, sweet corn and chicken to it,
- When sweet corn and chicken is cooked well, add coconut milk to it under low flame.
- Once the soup starts to bubble, switch off the stove, add 1/4 cup of lemon juice and coriander leaves.
I am linking this post to FridayFiesta#95 co hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love.