Mulligatawny Soup Recipe

🧂 Ingredients

• 1 tablespoon vegetable oil

  or use ghee
• 2 pounds chicken thigh

  cubed, or use chicken breast
• Salt and pepper to taste
• 1 tablespoon vegetable oil + more as needed
• 1 tablespoon mustard seeds

  black preferred, but you can use any
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• 1 large onion

  chopped
• 6 cloves garlic

  minced
• 1 tablespoon Kashmiri chili powder

  or use paprika
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 cup dry red lentils

  rinsed - or you can use mung beans
• 8 cups chicken stock

  or use vegetable stock
• 2-3 carrots

  scrubbed and chopped
• 1 potato

  peeled and chopped (about 8 ounces)
• 1 cinnamon stick
• For Serving. Steamed rice, optional, red chili flakes

Instructions

• 1 Heat 1 tablespoon vegetable oil in a large pot or Dutch oven to medium heat.
  Season the chicken with salt and pepper to taste, then cook 2-3 minutes per side
  to brown the pieces. Set aside onto a plate for now.
• 2 Heat 1 tablespoon vegetable oil in the same pot to medium heat, then add mustard
  seeds, coriander seeds, black peppercorns, cumin seeds, and fenugreek seeds.
  Cook 1-2 minutes to bloom the spices.
• 3 Transfer the bloomed spice mix to a food processor or blender. Add the onion,
  garlic, chili powder, ground turmeric, and salt. Blend to form a paste.
• 4 Add the curry paste to the same pot over medium heat. Add a bit more oil if
  needed. Cook 5-6 minutes to develop the flavor, stirring a bit.
• 5 Add the reserved chicken to the pot along with the red lentils, chicken stock,
  potato, carrots, and cinnamon stick. Bring to a boil, reduce heat, and cover.
  Simmer, stirring here and there, for 20-30 minutes, or until the lentils and
  vegetables are done to your liking. Remove cinnamon stick.
• 6 Serve over steamed rice if desired with red chili flakes or other garnish.

Nutrition Info