|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is chicken soup flavored with Indian spices. Make your mulligatawny a satisfying meal by serving it with basmati rice or with a chunk of crusty bread!
- 1 lbs. boneless chicken (diced or cut into 1" thick strips)
- 3 tbsp. vegetable oil (or canola or 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)
- Optional: 2 cups frozen chopped mixed vegetables (carrots, beans peas)
- 2 liters chicken stock
- 1 cup canned coconut milk
- 4 tablespoons lemon juice (juice of 2 lemons)
- Garnish: fresh coriander (chopped)
Heat the oil over medium heat in a deep pan/pot. Add the bay leaf and fry for 30 seconds.
Add the onion and fry until transparent.
Add the garlic and fry for a minute. Add all the powdered spices and fry for 2 to 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. Cook till the Daal is soft.
When Daal is cooked/soft, add the coconut milk. Mix well.
Turn off heat, add lemon juice and mix.
Serve hot in individual bowls, poured over a bed of cooked basmati rice. Garnish with chopped fresh coriander.