This recipe comes from Local Food Britain member Mandira's Kitchen. Mulligatawny Soup originated in the Raj - its earliest reference was by William Kitchinir in his Cook’s Oracle in 1740. Mandira says: "History aside, this is my dad’s favourite soup. As children, we had it often and called it Dal soup. Unlike most soups which are accompanied by bread, this has rice in it - perhaps a tribute to its Indian roots. Warm and comforting, give this a go anytime but especially when like me, you face a dash of homesickness and need a hug in a bowl."
-
200
g
red lentils (dal)
-
4
cups
chicken stock (or cubes)
-
1
tsp
tumeric powder
-
200
g
diced potatoes
-
10
cloves
peeled garlic
-
3
inch
ginger
-
6
cups
water
-
500
g
chicken thighs (or chicken breast)
-
2
tsp
salt
-
3
tbsp
oil
-
2
tsp
cumin and coriander powder
-
1
tap
chilli powder
-
1
large
lemon, juiced
-
4
tbsp
rice
-
dash
ground
black pepper
-
four
-five
coriander leaves
- Combine dal, chicken stock, diced potatoes and tumeric in a pot and leave to simmer for 30 minutes with the lid slightly open - until the lentils are cooked and potatoes soft.
- Make a smooth paste of the garlic and ginger in a blender with 1/2 cup water.
- Put chicken in a bowl. Sprinkle 1/2 tsp salt and some pepper over it and mix well.
- After the soup has cooked for 30 minutes,blend and then add 1 tsp salt. Now add the rice to this and cook for another 10 minutes.
- Heat oil in a pan, add the garlic/ginger paste, the cumin, coriander and chilli powder and fry, stirring continuously until the mixture is slightly browned and separates from the oil.
- Add the chicken pieces. Stir and fry for another 2-3 minutes. Add 2 cups of water and bring to a boil. Cover and simmer for 6-7 minutes (until chicken is cooked). Add to the puréed soup with lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes. If it is too thick, add some boiling water or you can even use coconut milk. Adjust the seasoning accordingly.
- Garnish with fresh coriander leaves.
