This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is chicken soup flavored with Indian spices. Serve it with Basmati rice or with a chunk of crusty bread!
- 500 gms boneless chicken diced or cut into 1" thick strips
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 1 bay leaf
- 1 tsp cumin seeds
- 2 large onions chopped very fine
- 8 cloves garlic minced very fine
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp freshly ground pepper
- 1 tsp garam masala (to make your own see recipe below)
- 1 cup Toor/ Arhar Daal (Split Yellow Pigeon Peas)
- 2 cups frozen chopped mixed vegetables - carrots, beans peas (optional)
- 2 liters chicken stock
- 1 cup canned coconut milk
- Juice of 2 lemons
- Chopped fresh coriander to garnish
- Heat the oil on a medium flame in a deep pan/ pot. Add the bay leaf and fry for 30 seconds.
- Add the onion and fry till transparent.
- Add the garlic and fry for a minute. Add all the powdered spices and fry for 2-3 minutes.
- Add the chicken and fry till sealed/ lightly browned.
- Add the Toor Daal and fry for a minute.
- If you're using the mixed vegetables, add them now.
- Add the chicken stock and simmer the flame. Cook till the Daal is soft.
- When Daal is cooked/ soft, add the coconut milk. Mix well.
- Turn off fire, add lemon juice and mix.
- Serve hot in individual bowls, poured over a bed of cooked Basmati rice. Garnish with chopped fresh coriander.