Mulligatawny Soup
pepper water turned into a meal, thick with toor dal, shredded chicken and a spoon of rice
Allergens in Mulligatawny Soup: milk.
Ingredients
Quantities for 4.
- 400g bone-in thighs Chickenthe bones make the stock; shred the meat back in
- 100g, rinsed Toor Dalthe thickener that makes this a soup rather than a broth
- 60g, cooked separately Ricea spoonful goes into each bowloptional
- 1 large, finely chopped Onion
- 1, finely diced Carrotoptional
- 4 cloves, crushed Garlic
- 2cm, grated Ginger
- 12 Curry Leaves
- 1.5 tsp, coarsely crushed Black Pepperthe pepper in the pepper water
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric
- 1 tsp Cumin Seeds
- 150ml Coconut Milk
- 1, cut into wedges Lemonsqueezed in at the table
- 2 tbsp Butteror ghee
- 2 tbsp, chopped Coriander Leavesoptional
- 1.2 litres Water
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the toor dal until the water runs clear, then soak it 20 minutes so it collapses on time.
- Cook the rice separately and keep it warm; boiling rice in the soup turns the whole pot to paste.
- Have the lemon cut before you serve. The acid at the end is what makes it taste like mulligatawny and not lentil soup.
Method
- Simmer the chicken thighs in the water with half the crushed pepper and a good pinch of salt for 25 minutes, skimming the grey foam off the top.Skim properly or the finished soup is cloudy and tastes flat.
- Lift out the chicken, let it cool enough to handle, then pull the meat off in shreds and set aside. Keep the stock.
- Add the drained toor dal to the stock and simmer 25 to 30 minutes until it has completely lost its shape.
- Meanwhile melt the butter in a second pan and crackle the cumin seeds and curry leaves, about 20 seconds.
- Add the onion and carrot and cook until the onion is soft and just turning gold, 8 minutes.
- Stir in the garlic, ginger, coriander powder, turmeric and the remaining black pepper and fry 2 minutes.Ground pepper goes bitter if it sits in hot fat too long. Two minutes, then liquid.
- Tip the fried mixture into the dal pot and simmer everything together 10 minutes.
- Blend about half the soup smooth and return it to the pan; leave the rest with texture.Blending it all makes a purée. The point is a soup with something to chew on.
- Return the shredded chicken, stir in the coconut milk and warm through for 5 minutes without letting it boil. Check the salt.
- Put a spoon of hot rice in each bowl, ladle the soup over, scatter coriander leaves and serve with lemon wedges.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated; the dal thickens as it sits, so loosen with hot water when reheating. Store the rice separately. Freezes well for a month before the coconut milk goes in.
Nutrition Good estimate
One serving of Mulligatawny Soup (489 g) is about 391 calories, or 80 calories per 100 g.
High protein: 30 g a serving, 30% of the calories
| Per serving489 g | Per 100 g | |
|---|---|---|
| Calories | 391 kcal | 80 kcal |
| Protein | 29.5 g | 6 g |
| Carbohydrate | 30.1 g | 6 g |
| of which sugars | 2.5 g | 0 g |
| Fibre | 6.3 g | 1 g |
| Fat | 17.9 g | 4 g |
| of which saturated | 11.7 g | 2 g |
| of which unsaturated | 4.5 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Indian soup recipes · Anglo-Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.