|Nutrition Facts (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.|
Mulligatawny is a delicious Anglo-Indian recipe that is a product of the British Raj in India, between 1858 and 1947, and a result of the British soldiers continuing their culinary tradition of starting their meal with a soup. It is chicken soup flavored with Indian spices, such as cumin seeds, coriander, turmeric, and garam masala. Split pigeon peas, called toor daal, and mixed vegetables contribute a nice texture while coconut milk creates a creamy finish. Typical of Indian cooking, the recipe begins by frying the spices along with onion and garlic; the chicken is browned, the toor daal, vegetables, and chicken broth are added, and the soup simmers until the daal is tender. A little coconut milk, lemon juice, and fresh coriander complete the dish.
Many mulligatawny recipes include apple and may vary when it comes to the vegetables, so feel free to change it up if you like. Make your mulligatawny a satisfying meal by serving it with basmati rice or with a chunk of crusty bread.
- 3 tablespoons vegetable oil (or canola or sunflower cooking oil)
- 1 bay leaf
- 2 large onions (chopped very fine)
- 8 cloves garlic (minced very fine)
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon freshly ground pepper
- 1 teaspoon garam masala (store-bought or homemade)
- 1 pound boneless chicken (diced or cut into 1-inch-thick strips)
- 1 cup toor/arhar daal (split yellow pigeon peas)
- Optional: 2 cups frozen chopped mixed vegetables (carrots, beans, peas)
- 8 1/2 cups chicken stock
- 1 cup canned coconut milk
- 1/4 cup lemon juice (juice of 2 lemons)
- Optional: basmati rice for serving
- Garnish: fresh coriander (chopped)
Gather the ingredients.
Heat the oil over medium heat in a deep pan or pot. Add the bay leaf and fry for 30 seconds.
Add the onion and fry until transparent, about 5 minutes.
Add the garlic and fry for 1 minute. Add all the powdered spices and fry for 2 to 3 minutes.
Add the chicken and fry until lightly browned, 3 to 4 minutes.
Add the toor daal and fry for 1 minute.
If you're using the mixed vegetables, add them now.
Add the chicken stock and bring to a simmer. Cook until the daal is soft and tender to the bite.
When the daal is cooked, add the coconut milk and mix well.
Turn off the heat, and add the lemon juice; stir.
Serve hot in individual bowls, poured over a bed of cooked basmati rice, if desired. Garnish with chopped fresh coriander.